Trofie with potato cream, mortadella and chopped pistachios

Wash and peel the potatoes and cut them into fairly small cubes.

Put the vegetables in a pan with plenty of extra virgin olive oil and sauté for 5-10 minutes.

Add the potatoes and cook over low heat with the lid on until the potatoes begin to break down, without letting them dry out completely (add a little water if needed). It will take about 30 minutes.

Mash the potatoes with the tip of a fork, season with salt and set aside.

Bring a pot of water for the pasta to a boil; when cooked, pour it into the pan with the potato cream, add some Parmesan, pepper to taste and mix well.

Cut the mortadella into cubes, put a drizzle of extra virgin olive oil in a small pan and sear for a few seconds.

Crush or blend the pistachios until you get coarse crumbs.

Put the pasta on the plate, place the mortadella cubes on top and finish with the chopped pistachios.