Trofie with Potato Cream, Mortadella, and Pistachio Crumble

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

Place 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 start to break down, without letting them dry out completely (if necessary, add a little water). This will take about 30 minutes.

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

Bring a pot of water to a boil for the pasta, 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 let it sear for a few seconds.

Crush or blend the pistachios until you get a crumble.

Place the pasta on the plate, lay the mortadella cubes on top, and finish with the pistachio crumble.