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Bring the water to the boil and tip the fresh Trofiette pasta into the water. When the pasta is cooked, drain it and keep some of the cooking water for later.
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Cooking tools:
- Stove
- Pot
- Colander
- Spoon
Ingredients
- Fresh trofiette, 400 g
- Garlic, 1 clove
- Extra virgin olive oil, to taste
- Pesto Divella, to taste
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