500 g. Trofie
to taste White wine
to taste Shallots
to taste Parmigiano Reggiano cheese
to taste Salt
to taste mix seeds
Serve 6
In a pot of boiling salted water, cook the trofie until al dente. Meanwhile, in a pan heat a little extra virgin olive oil and brown the chopped shallot, deglaze with the white wine and let it evaporate, then add the red pesto and dilute with a little pasta cooking water. Drain the trofie and toss them in the prepared sauce, stirring in some grated Parmigiano reggiano cheese. Complete with the Fossa di Sogliano cheese sauce and a sprinkle of mix seeds.