Updated: Nov 9, 2021
Why not whack some of the Pesto sauce into some lovely Trofie pasta, add some cold pressed extra virgin olive oil, toasted pine nuts and aged feta, add lemon zest if you wish!
280g trofie pasta
2 tbsp olive oil
30g pine nuts
A handful of aged feta
3 tbsp of Basil Chilli Sauce
Add 280g trofie pasta to boiling salted water and cook to packet instructions.
Place a pan over low heat and add the pine nuts. Cook until lightly toasted - make sure to keep an eye on them as they do burn easily!
Use a mug to scoop out some pasta water and put to one side. Once al dente, drain the pasta.
Combine the pasta with 3 tbsp of Basil Chilli Pesto and some pasta water.
Tear in a handful of basil leaves, add the aged feta, then stir and season with salt and pepper.