The Ligurian Trofiewith basil pesto and cherry tomatoes, it can be considered a very tasty summer dish. A simple and quick dish to prepare, especially if you prepare the pesto well in advance. You can enrich this dish even more by adding some mozzarella cherries. For a cold first course, prepare everything in advance and keep in the fridge until ready to serve.

Cold Ligurian pasta

Ingredients

• 180 g of trofie
• pesto sauce
• cherry tomatoes
• extra virgin olive oil
• salt

for the Genoese pesto

• 30 g of basil leaves
• 10 g of pine nuts
• 30 g of extra virgin olive oil
• 15 g of Parmigiano Reggiano
• 15 g of pecorino romano
• salt
• 1/2 clove of garlic

Method

To prepare the Genoese trofie with cherry tomatoes, start preparing the pesto, you can save time by buying a ready-made pesto, but yours will certainly be better. Wash and dry the basil leaves, put them in the mortar, but failing that you could use a mixer. Put all the ingredients, except the oil.

Operate the blades, e add the oil slowlyuntil you obtain a cream. Heat the trofie, drain them, stopping the cooking, passing them under cold water. Place them in a small bowl, add pesto, cherry tomatoes, mozzarella cherries, mix everything and keep in the fridge until ready to serve, add a drizzle of extra virgin olive oil if necessary.

Read also: Rice salad, Benedetta’s tricks and tips for making it perfect. What do you put in the rice cooking water

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