Trofie Recipe: Trofie & fresh Genovese Pesto with Cherry Tomatoes
Please note that some essential ingredients are not supplied for this recipe. This may include salt,
olive oil, pepper, eggs and additional ingredients.
In a large saucepan 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 minutes depending on preference.
Whilst the pasta is cooking, half the tomatoes. Add them to a large bowl with the Pesto and 2 tablespoons of pasta water.
Once cooked, drain the pasta and place it directly into your tomato and pesto medley, add a drizzle of olive oil and combine.