Trofie Pasta with Artichoke Parmesan PestoMake on Drop
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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Parmesan cheese, cubed
- 1 lemon zest and juice
- 3 large cloves garlic
- 50 Grams Extra Virgin Olive Oil (EVOO) plus some more for a drizzle BUY
- 150 Grams cream
- 1 egg
- 1 Teaspoon Dijon mustard
- 100 Grams feta cheese, crumbled
- 1 jar marinated artichoke hearts, drained
- 200 Grams baby spinach
- Pink Salt Flakes and pepper to taste BUY
- 350 Grams trofie or other short pasta of choice
- 250 Grams 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.