Trofie with pesto
Instructions
Pine nuts must be already shelled.
Wash the potatoes and boil unpeeled in salted water.
Drain and peel them, then cut them into cubes.
Wash, dry and cut the tomatoes into wedges.
In a pan heat three tablespoons of oil and sauté the tomatoes with a clove of garlic.
Add salt, pepper and add pine nuts.
Puree the remaining garlic clove together with provolone cheese, mint, Basil and remaining oil, salt and pepper.
Stir in chopped tomatoes and add the cubes of potato.
Bring to the boil salted water and lessatevi trofie al dente.
Drain but keep aside a ladle of cooking water.
Let them jump into the pan with the sauce and diluted with a ladle of water kept aside.
Add the pecorino cheese, stir and serve.
Suggested wine: Piave Verduzzo.
Ingredients and dosing for 6 persons
- Pepper
- Salt
- 10 cl of olive oil
- 2 cloves of garlic
- 10 leaves of mint
- 10 leaves of basil
- 30 g of pine nuts
- 250 g of cherry tomatoes
- 200 g of potato
- 500 g of type pasta trofie
- Grated pecorino cheese