The great thing about cooking and cycling for that matter is the ability to explore, I was reminded of this cooking my dinner tonight. After seeing a pasta shape I hadn’t seen before, Trofie, I decided to investigate what to do with it. I have a thing of using the right sauces for the pasta. So I discovered that Trofie originally comes from Liguria, funnily enough that’s where the Giro will start in 2015.
So despite not having visited Liguria, I got to explore this region through a very simple dish of Trofie with pesto, potato and green beans. I know first of all potato and pasta is a carb overload, well it would be if you used equal measures. The pasta is in a ratio of 2:1 to the potato. What I can tell you is that my attempt was very tasty in a light summery way, not packing a huge flavour punch, but still flavoursome.
Now maybe i could visit Liguria and see the Giro explore it next May.