Trofie pasta with black pesto
Just to liven up a typical Italian dish like trofie al pesto, I’ve gone for different colours and flavours. This dish can be served either hot or cold.
For 3 people
250 g San Lorenzo trofie pasta
4 spoonfuls of San Lorenzo Taggiasca olive paté
1 clove of garlic
40 g pistacchio nuts
Cook the pasta until al dente, in plenty of salted water.
In a blender, mix the olive paté with the garlic and pistachio nuts.
Drain the pasta and dress with the pesto.
