Product Description
Trofiette pasta is perfect in almost any dish but we prefer it with basil pesto made according to the Genovese recipe. It is a delicious, traditional Italian recipe recommended for those with a refined palette.
Preparation: Bring 2 and 3/4 cups (0,65 Liter) of water and 2 tbsp of Extra Virgin Olive Oil to a boil in a large, non-stick skillet or pan. Add the contents of the package. Cover and cook until most of the water has been absorbed.
Useful tips: Serve with Evilo's Classic Italy or Basil Infused Olive Oil and grated Parmesan cheese. Add fresh parsley, 2 tomatoes and 1/2 diced mozzarella cheese.
Wine suggestion: Brindisi Rosato DOC or a medium bodied rosé wine
Ingredients: durum wheat semolina pasta, basil, pine nuts, salt
