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Chestnut trofie with purple carrot pesto, chanterelles & green asparagus

  • Trofie are a typical pasta from the region of Liguria in Italy.
  • Using chestnut flour increases the nutritional flavor of pasta, and gives it a slightly sweet and
    nutty flavor.
  • Carrots are a very good source of beta-carotene, fiber, vitamin K, potassium and antioxidants.
  • Asparagus is rich fiber, folate, vitamins C and vitamin K, while chanterelles are high in B
    complex vitamins.



          • 350 g = 3 cups Chestnut flour
          • 150 g = 1 1/3 Durum wheat flour (semola di grano duro)
          • 50 g = 1/2 cups Cricket flour (optional)
          • 200 ml = 2 cups (approx.) Water (lukewarm)

Tip: Alternatively you can buy a good quality artisanal trofie. Preferably buy the pasta
‘trafilata al bronzo’ – the traditional bronze wire-drawn pasta. It creates a micro porous
surface of the pasta, which absorbs the condiments better.

Purple Carrot Pesto:

Chanterelles & Asparagus:






Tip: The ideal work space is a nice large rough wooden board, called ‘spianatoia’. You can
work also on other surfaces, for example marble, but only the wood will give you a porous
structure that absorbs the condiment incredibly well.

Mix the flour on your working surface. Make a well in the center of the flour and slowly add
water (you may need more, or may not use all of it).
Knead the dough until it’s firm and homogenous (at least 10 minutes). Remember to keep
your working surface floured, so the dough doesn’t stick.
Wrap the dough in a towel or plastic and set aside for about 15 min. During resting time, the
dough ‘relaxes’.

Take a piece of dough and roll it into a small ball (1 cm = ⅓ in diameter). Then using the
index and the middle finger roll them into a sort of spindle shape, tapered at the ends.
When ready place the trofie of a well floured tray.
Cook them in plenty of salted boiling water for about 6 min.

Purple Carrot Pesto:
Peel and chop the carrots finely. Combine them with olive oil and salt in a food processor.
Pulse until pureed.

Chanterelles & Asparagus:
Clean the chanterelles delicately from dirt and soil. If the chanterelles are big, you can cut
them into smaller pieces. Snap the asparagus ends and cut them in to bite sized pieces,
reserve the tops. Blanch the asparagus and set aside.
Heat up olive oil on a skillet, then add the chanterelles. Let them caramelize slightly. Season
to taste. Add the blanched asparagus at the end.
Assemble the dish as in the photo or to your liking.

Tip: The Most Important Pesto Rule – Don’t cook it! All the charm relies on its fresh, raw
You can enjoy this dish for both lunch and dinner.

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