Adapted (ever so modestly) from The Glorious Pasta of Italy
What I love most about pesto is that there are endless varieties, each just a bit different from the next. This delightful version has rich texture from the coarsely chopped nuts and a wonderful, deep flavor. It’s simple to prepare, making it an easy weeknight meal. My kids loved it and asked for seconds. Domenica Marchetti’s original recipe calls for dried trenette, which is a long, thin and flat noodle. I could not find it so I went with her suggestion of using linguine in its place.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
this is a very nice recipe. thanks.
question: where do I get pecorino and parmiggiano produced with kosher salt. cause otherwise I might as well use normal salt.
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