Herb and pecorino Trofie
Ingredients for 4
400 g trofie
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
½ tablespoon of chopped mint
½ tablespoon of chopped marjoram
½ tablespoon of chopped chives
½ tablespoon of chopped rosemary
2 finely chopped garlic cloves
100 ml extra virgin olive oil
15 g butter
Salt and pepper
Heat the oil in a pan. When it is hot, add the finely chopped garlic and fry it until it starts to brown. Now add the chopped herbs, mix, take the pan off the stove and leave to cool slightly.
In the meantime, cook the Trofie in a pot with lots of salty water.
At the end of the cooking time indicated on the pack, drain the pasta, add the oil and herbs, the butter and a few tablespoons of grated Pecorino cheese. Mix thoroughly to blend.
Serve with Pecorino cheese flakes and some freshly ground pepper.