Ingredients for 4 people
– 320gr of trofie
– 250g of cherry tomatoes
– 250gr of burrata
– Milk
– Home made pesto
– Extra virgin olive oil
– Garlic
– Seasoning
Ingredients for the pesto
– 100g of basil leaves
– 2 cloves of garlic
– 50g of pine nuts
– 30g of grated pecorino
– 70g of grated parmesan cheese
– 200gr extra virgin olive oil
– Salt to taste
Method
With mortar…
1 Put the pine nuts and the garlic cut into slices in a mortar and begin to pound.
2 Slowly, slowly add the basil leaves and a little salt and continue to beat until paste is smooth.
3 Place the paste in a bowl and add the grated cheese and add the olive oil, stirring until you have a fairly dense sauce.
With a food processor…
1 Put the pine nuts and sliced garlic into the processor and chop a little.
2 Then, add the basil, chop again, and eventually add the grated cheese until you have a smooth paste.
3 Pour the mixture into a bowl, season with salt and add olive oil, stirring until you have a thickish sauce.
Pasta cooking
1 Cook the pasta in salted water.
2 Dip the tomatoes in boiling water to peel them easily, cut into four removing the seeds and sauté in a pan with oil and a clove of garlic.
3 Soak the basil sprigs in warm milk, without boiling, allow to stand for seasoning, then remove the sprigs and add the chopped burrata.
4 Toss the pasta with the tomatoes, add the burrata cream and pesto. Season with salt. Serve and garnish with basil leaves.
