1.Cook the pasta in a large pot of boiling salted water according to the package instructions (preferably al dente). Drain, then rinse with cold water to stop the cooking process. Drain again.

2.In a large bowl, mix the cooled pasta with the truffle pesto. Then add a drizzle of truffle olive oil to intensify the aroma (adjust to taste).

3.Add the chopped cherry tomatoes, Parmesan cheese (grated or shaved), and chopped basil leaves. Mix gently.

4.Refrigerate for 30 minutes before serving for a refreshing salad.

Tips Signorini TARTUFI

for even more truffle flavor, add truffle salt and truffle pepper.