Trofie with Pesto, Mascarpone & Artichokes

On the table in 20mins

Serves 4


  • 300g fresh Trofie
  • 150ml white wine
  • 2 tbsp Mascarpone
  • 4 tbsp Sacla’ Organic Classic Basil Pesto
  • 285g jar Sacla’ Artichokes in Lemon & Rosemary Infused Oil
  • 3 tbsp. Parmesan, freshly grated


  1. In a large pan of boiling, salted water cook the pasta for 5 - 8 minutes, until al dente
  2. Meanwhile, heat a large pan and pour in the white wine
  3. Bubble until reduced by half, then lower the heat and add the mascarpone, Sacla’ Pesto, Sacla’ Artichokes and almost all the Parmesan
  4. When the pasta is cooked add 1 tbsp of the cooking water to the sauce, drain the paste and add to sauce
  5. Scatter the remaining Parmesan on top

Griddled Courgette with Ricotta and Artichoke

Make it

Vegan Tagliatelle with Artichokes, Lemon & Vegan Basil Pesto

Make it

Salami and Artichoke Rolls

Make it

Italian Lamb Ragu with Trofie by Dhruv Baker

Make it