Trofie pasta with watercress, courgette and almonds
- August 2018
- Serves 4-6
- Hands-on time 1 hour, plus resting
”This is a great dish to cook to impress guests . You don’t need a fancy gadget but you do need to master the technique for making the pasta. What’s fantastic about the sauce is that you can change it depending on what’s in season. I like to use wild garlic or asparagus in spring, watercress throughout the summer and cavolo nero in winter.” – Adam Banks, head chef at Fifteen Cornwall.
- Vegetarian recipes
- 18.8g (2.2g saturated)
- 27.2g (1.8g sugars)
If you’re making the pasta ahead, dust with rice flour instead of semolina. I was taught this tip by Gennaro Contaldo and it really helps to keep the moisture out of the pasta.
As a change from almonds, use pine nuts, pistachios or hazelnuts – or use up a mix of what you have available in your storecupboard.
It might take a few goes to get the trofie technique right – see a video of Adam rolling the trofie (step 6).
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