Recipe: Wild Boar Tortelloni with Spicy Tomato Sauce
Wild Boar or ‘Cinghiale’ is a classic Tuscan flavour. Often this dish is made as a slow cooked ragu mixed with a plain pasta. In
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Easy
2-3
20 mins
23 mins
1-2
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy.
These bites of Italian sunshine, Trofie, are crafted from durum wheat and water: light, airy, and so delicious. And let’s not forget about the star of the show: Genovese Pesto, with its genuine, bright flavour. But the real magic happens when you pair the luscious pesto with these pasta spirals. It’s a perfect match and a fond family favourite.
The added bonus, it’s a perfectly good served at room temperature or chilled, ideal for a picnic.
Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.
Peel and dice your yellow-fleshed potatoes. Cut your green beans into three-quarter lengths.
Bring 2 litres of salted water to a boil. Add the potatoes and green beans, and cook for 15 minutes.
After 15 minutes, add the Trofie to the same pot and cook for 4 minutes to achieve a perfect al dente texture.
While your Trofie are cooking, gently warm the pesto in a separate frying pan and add a couple of tablespoons of starchy pasta water to help liquidise it for a better coating.
Drain the Trofie, potatoes and green beans and transfer them to the pan with the pesto. Cook for one extra minute on low-medium heat.
Plate and serve with fresh basil leaves and a generous sprinkle of Parmigiano Reggiano.
Buon Appetito!
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