Trofie With Pesto

Preparation:

Preparation: The pine nuts must already be shelled. Wash the potatoes and boil them in their skins in plenty of salted water. Drain and peel them, then cut them into cubes. Wash, dry and cut the cherry tomatoes into wedges. Heat three tablespoons of oil in a non-stick pan and brown the cherry tomatoes with a clove of garlic. Salt and pepper and add the pine nuts. Blend the remaining clove of garlic together with the provolone cheese, mint, basil and the remaining oil, salt and pepper. Incorporate the chopped tomatoes and also add the diced potatoes. Bring plenty of salted water to the boil and boil the trofie al dente. Drain them but set aside a ladle of the cooking water. Sauté them in the pan with the sauce and dilute with the ladle of water kept aside. Add the pecorino, mix and serve. Recommended wine: Piave Verduzzo.