Trofie Pasta with Artichoke Parmesan Pesto

Serves 6
by Tenina Holder

I love the spinach artichoke dip recipe that I have on here, that originated with me tasting such a dip from Costco (would you believe)? I think I have captured the same flavours here and added carbs, you are seriously going to have this on regular rotation! Go for it!

Trofie, in case you are wondering, is a tiny hand rolled pasta, traditional Ligurian cuisine and is famous for being paired with Genovese pesto...a recipe I kind of have on here..though of course it has a 'Tenina' twist to it.

You can of course use any small pasta of your choosing. Enjoy!

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  • 100 g Parmesan cheese, cubed
  • 1 lemon zest and juice
  • 3 large cloves garlic
  • 50 g Extra Virgin Olive Oil (EVOO) plus some more for a drizzle BUY
  • 150 g cream
  • 1 egg
  • 1 tsp Dijon mustard
  • 100 g feta cheese, crumbled
  • 1 jar marinated artichoke hearts, drained
  • 200 g baby spinach
  • Pink Salt Flakes and pepper to taste BUY
  • 350 g trofie or other short pasta of choice
  • 250 g baby Roma tomatoes, halved



Place parmesan and lemon zest into Thermomix bowl and mill 10 sec/speed 10. Set aside.


Place garlic into Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl, add EVOO and saute 5 min/Varoma/speed 1.


Place cream, egg, mustard, feta, artichokes and spinach into Thermomix bowl and blend 5 sec/speed 7. Cook 5 min/100ºC/speed 1.


Adjust seasoning to taste, add 65g of the milled parmesan and lemon juice and mix 5 sec/speed 5. Set sauce aside in insulated serving bowl while you cook pasta.


Place 1.2L boiling water into Thermomix bowl.


Add pasta through hole in lid and cook 10-12 min/100ºC/Reverse/speed soft or as long as package directs.


Drain cooked pasta through basket, then toss with sauce and halved tomatoes. Sprinkle with remaining milled parmesan before serving immediately.

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