This dish is a classic for Genoa's cuisine. Genoa is the home of my friend Margherita, and thanks to her, this recipe has become a traditional dish of Parco Fiorito. Ingredients: 3 tablespoons pine nuts 2 cloves garlic 2 cups basil, washed and dried 4 tablespoons extra-virgin olive oil 4 ounces Parmigiano Reggiano 4 ounces aged pecorino 1 cup green beans 1 teaspoon salt 2 potatoes, sliced 3/4 pound linguine 1 tablespoon butter (optional)....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Linguine with Pesto
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