- Boil some salted water in a pan and poach trofie Stroppa Bio.
- Mince 50 g of pine nuts, 50 g of basil leaves, 1 clove of garlic, 70g of Parmigiano Reggiano and 30g of Pecorino and add a pinch of coarse salt and drizzle 100 ml of extra virgin olive oil.
- Strain trofie and season them with the pesto you have prepared.
As an alternative:
- Mince 50 g of walnuts, 50g of rocket, 1 clove of garlic, 70 g of Parmigiano Reggiano and 30 g of Pecorino and add a pinch of coarse salt and drizzle 100 ml of extra virgin olive oil.
