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Trofie Primavera

Pasta trofie sounds like an award, but it is in fact an Italian pasta variety. Traditionally served with pesto alla Genovese, but our chef Ralph came up with a great twist and served it with primavera vegetables and lemon pesto.  

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  • 4 persons
  • 30
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

The sun is at full blast and we’re all enjoying this incredible summery weather with friends and family, refreshing drinks and good barbecues. But after a couple of grilling sessions you might be in need of some new inspiration. That’s why we give you: BBQ Italian Style.

    • 8 Oz Pasta Trofie
    • 1 Jar Of Pesto al Limone
    • 1/3 Cup Peas
    • 12 Cherry Tomatoes
    • 4 Oz Green Beans (Preferably Haricots Verts)
    • 12 Green Asparagus
    • 2 Sprigs Of Basil
    • Salt

  • Bring a large pan of water to the boil with a pinch of salt. Cut off the bottoms of the asparagus and both ends of the beans. Blanch the peas, beans and asparagus by cooking them for 2-3 minutes.

    Pour the boiling water into a pasta pan. Rinse the vegetables thoroughly with cold water. Cook the pasta according to the instructions.

    In the meantime, cut the beans and the cherry tomatoes in half. Chop the basil leaves. Drain the pasta and rinse it with cold water. Mix all the ingredients with the Pesto al Limone in a large bowl and serve.

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