Busiate with pesto alla Trapanese
Be inspired by our recipe for Busiate with Trapanese pesto. Cut the skin of the tomatoes with a blade, dip the...
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Ingredients
- 300 g plum or Piccadilly tomatoes
- 50 g blanched almonds
- 50 g fresh basil
- 25 g sundried tomatoes
- 30 g grated mature pecorino cheese
- 1 clove of red garlic, or ½ clove of white garlic as a substitute
- Extra virgin olive oil, fine salt, white pepper to taste
- 400 g of Laboratorio Tortellini Alta Tradizione Busiate
- Salt to taste
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