Pappardelle with Pesto
- 8 3/4 ounces pappardelle (250 g)
- 2 to 3 tablespoons pine nuts
- 1 1/2 ounces parmesan (40 g)
- 1 3/4 ounces light pesto (50 g)
- 1 sprig basil
Step 1: Pasta
Cook the pappardelle in salted water according to package instructions.
While the pappardelle cooks, heat a non-stick frying pan and lightly toast 2 to 3 tablespoons of pine nuts. Set aside on paper towels.
With a vegetable peeler, cut the parmesan into fine shavings, and set aside.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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