Trofie with Pesto, Mascarpone & Artichokes


  • 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
Serves: 4Cooking time: Share recipeReview this recipe


No reviews yet, be the first to review this recipe. Sign in or register to add your review.

Share this recipe