It’s been a while since I had freshly hand made pasta that tasted this good. Whilst a trofie is not (meant to be) al dente, it’s delicate and matt texture absorbs all the wonderful pesto keeps you chomping down more.

The garlic cream, basil, olive, pine nut and sundried tomatoes all comes so well together with the trofie pasta from north Italy. Without a doubt, this would be my pasta of choice for a pesto.

I almost forgotten the Queen calamari which my dinner partner found it interesting, but I was too focused on the pasta.