Festa Monini: colors, sounds and tastes of Umbria

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Trofie pasta with fine herbs

40 MIN


Trofie pasta
400 g
a few sprigs
Black basil
as required
as required
6 leaves
1 clove
Grated Parmesan
3 tablespoons
chopped Bronte pistachios
50 g
Extra Virgin olive oil
a few tablespoons
Salt and pepper
as required


  1. Clean all the herbs and place all the leaves in a mortar, together with the clove of garlic, peeled and without the inner bud.
  2. With a pestle, start to work the ingredients by repeatedly pressing with a slight twisting motion while adding a small amount of Extra Virgin olive oil. Once you have obtained a fairly homogeneous cream, add the grated cheese and the chopped pine nuts, then continue to crush and mix.
  3. Cook the trofie in plenty of salted water. When cooked, season with the pesto prepared, and soften it, if necessary, by adding a few tablespoons of the cooking water used for the trofie.
  4. Serve by garnishing each dish with a few herb leaves.

A little extra

For a fragrant and delicate dish, try the Monini Bios Extra Virgin olive oil.

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