Trofie al Pesto

Cook time: min
Yield: 4 servings


  • 1/2 lb of Fresh Severino Trofie
  • 1/2 cup of Pesto
  • 1/4 cup of cream
  • Parmigiano Reggiano
  • Handful of Heirloom Cherry Tomatoes
  • Salt & Pepper


  1. In a saucepot, bring salted water to a boil. Add trofie and cook for 7-8 minutes or until al dente.
  2. Remove trofie from water and toss in a saucepan with pesto, cream, and parmigiano reggiano over medium heat.
  3. Add a splash of starchy, pasta water to the saucepan and toss until the cream reduces and the sauce thickens.
  4. Plate your pasta and top with quartered or halved tomatoes. Season with salt and pepper!