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Trofie with Vegan Genovese Pesto
This light and refreshing Ligurian dish is quick and easy to prepare. Our Trofie with Genovese Pesto recipe is a flavoursome and mouth-watering solution for a simple yet delicious meal for all to enjoy. Trofie is made with durum wheat flour and water, so they are suitable for vegans and therefore lighter in texture. The Vegan Pesto, produced artisanally at Frantoio Sant’Agata, has a genuine and bright taste making it the ideal paring to Trofie since the ribbed spirals of this pasta perfectly pick up pesto’s consistent texture. Find the core ingredients for this dish ready and waiting below, in one simple click, it only takes 5 minutes to make and it’s great hot or cold.
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About Trofie with Vegan Genovese Pesto
With a total cooking time of 5 minutes, our Trofie is a great ‘go-to’ for a quick meal. Its name comes from the word ‘strufuggia’, which means to rub, referring to how the pasta is rolled into twists. The vegan Genovese Pesto is made with Genovese DOP basil, pine nuts, garlic and Extra Virgin Olive oil and it is the ideal sauce for Trofie.
The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.
Storage Instuctions
Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta is suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.
Ingredients
Allergens
Cooking Instructions
Boil the Trofie in 2.5 litres of salted water for 4-5 minutes
In a separate frying pan, gently warm up the pesto and add 2 tablespoons of starchy pasta water to help liquidise the pesto for better coverage
Drain the Trofie and transfer to the sauce. Cook for 1 extra minute
Add a drizzle of olive oil
Buon Appetito!