Ingredients
1 jar ready basil pesto (see the product)
1 kg of potatoes
250 grams of flour
2 tablespoons grated parmesan cheese
1 tablespoon of chopped butter
2 yolks
Peel 1Kg of potatoes, wash and boil them by placing them on the gas with cold salted
water.
When cooked, drain and pass through a sieve.
Combine the flour, the grated parmesan cheese, the chopped butter, the 2 yolks on the
pastry board and knead the ingredients together by working the dough for a few
minutes.
into small pieces about the size of a hazelnut.
Rub them one at a time, roll them with the palm of your hands making small
cylinders of about 4 cm with the pointed ends, then holding one end of the piece of
dough with the fingers of one hand, with the palm of the other roll it up.
Place the pasta on a lightly floured plate. Just before serving, place a pot on the stove
with plenty of boiling salted water, put the trofie, mix them gently and let them cook.
When they come to the surface, drain them with a slotted spoon and place them in a
bowl, then season with the PESTO pronto and grated Parmesan.
The dish is served!
