Delicious Magazine
Trofie Pasta With Watercress, Courgette and Almonds
Author:Adam Banks, Head Chef At Fifteen Cornwall.
11 Ingredients
1 hour
”This is a great dish to cook to impress guests . You don’t need a fancy gadget but you do need to master the technique for making the pasta. What’s fantastic about the sauce is that you can change it depending on what’s in season. I like to use wild garlic or asparagus in spring, watercress throughout the summer and cavolo nero in winter.” – Adam Banks, head chef at Fifteen Cornwall.
Serves
1
Serves
1
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