RECIPES
Trofie with walnut sauce
INGREDIENTS
• 14 oz (400 g) Delverde trofie
• 7 oz (200 g) walnuts
• 2 oz (50 g) bread (without crust), soaked in milk
• 3/4 cup (180 ml) milk
• 6 tbsps grated parmesan cheese
• 1 garlic clove, peeled
• 5 tbsps Ligurian extra-virgin olive oil
• salt
Soak the bread in the milk until soft, then drain and squeeze out excess milk.
Soak the walnuts in hot water for a few minutes, then drain and rub off the skins.
Grind them with a mortar and pestle together with a pinch of salt, the garlic and the soaked bread.
Pass the mixture through a sieve, then dilute it with olive oil and stir in the grated parmesan cheese.
Bring a large pot of salted water toaboil and cook the trofie.
Drain them, reserving some of the pasta cooking water, and toss with the walnut sauce.
Add a little of the cooking water if necessary.
Serve immediately.
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