Trofie – originating from Liguria – are tightly coiled spirals that hold sauce wonderfully. Traditionally paired with basil pesto but also delicious with walnut pesto or simply with green beans, broccoli or cauliflower.
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add trofie and cook for 12 minutes until al dente. Remove using a colander. Add the pasta to the pan with your chosen sauce or to room-temperature basil pesto, if using. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Durum wheat semolina, Water
Portion Size: 500g – 5 – 6 portions (80g – 100g per person) Storage: Store in a cool, dry place and consume by use-by date.