Put the garlic, walnuts, parsley, soaked bread, milk and salt in the mixer and mix till the sauce is finely ground. Add the extra virgin olive oil, mix and keep it aside. You may need to add a little extra milk, depending on how much liquid the bread has absorbed. You will need to obtain a creamy sauce, similar to pesto in texture.

Cook the Trofie following the steps on “How to cook pasta al dente”. Only in this case, you will not have a pre set cooking time. The time will vary based on whether you have left the pasta to dry (and for how long) etc. So, the best solution is to taste it! Remember, it does have to remain firm.

When the pasta is cooked, drain it, put it in a serving bowl and mix it with the walnut sauce.

Serve it hot with some Parmigiano Reggiano on the top (optional).