Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

1. In a large saucepan add 2.5 litres of salted water and bring to a gentle boil. Add in the Trofie and cook for 4-5 minutes until al dente. Whilst the pasta is cooking, half the tomatoes and put them aside.
2. Once cooked, drain the pasta and transfer to a large bowl. Add a drizzle of olive oil, stir and let it cool down – the olive oil will prevent the pasta from sticking together.
3. Once completely cool, add Truffle & Artichoke Pesto and fold it into the pasta. Tear the fresh Burrata into pieces and add it to the pasta salad.
4. Place a handful of fresh rocket on your plate then add a serving of the pasta. Add extra cherry tomatoes on top and garnish with finely chopped fresh parsley.

Buon Appetito!

Trofie Durum Pasta: Durum (Wheat) Flour, Water. Dusted with rice flour.

Truffle & Artichoke Pesto: Artichokes Quarters (artichokes, water, salt, traces of wine vinegar, citric acid, ascorbic acid) (58%), Sunflower Oil, Water, Pine kernels, Parmigiano Reggiano Cheese (cow’s Milk, salt, animal rennet), Extra Virgin Olive Oil, Salt, Garlic puree, Black pepper, Acidity Regulator: Lactic Acid, Black Summer Truffles (<5%), Truffle Flavouring (<5%).

Burrata: Milk, cream, salt, rennet, acidity regulator.

Wheat, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.