In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.
Bring the water to a gentle boil and put in the Trofie
Cook for 3 – 4 and a half minutes depending on preference
Once cooked drain it and put the pasta in a container; add a drizzle of olive oil, stir and let it cool down. (The olive oil will not allow the pasta to stick together while cooling)
Once cold add half of the jar of the artichoke and truffle pesto (save the other half for your next creation) and fold into the pasta - then tear the truffle Burrata into pieces and add it to the pasta
Finish the dish with some finely chopped fresh parsley
Optional add ons into salad: Cherry Tomatoes and Rocket leaves