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(Recipe ID: 227)
Preparation time: 20 minutes
Source: Chef Joseph Lowery
Use with recipe #226 pasta & #228 pesto sauce
- 1 gal. Boiling water
- 2 oz. Salt *
1 lb. Fresh pasta
Basic Egg Pasta recipe strongly recommended. Recipe can be found in Avanti Savoia pastas.
Pesto recipe can be found in Avanti Savoia sauces
- Bring water to boil and 2 oz. salt, bring water back to boil and add pasta to boiling water and occasionally stir gently.
- Cook pasta for about 10 minutes or until "al dente."
- Taste pasta now for doneness.
- Do not over cook.
- Drain cooked pasta and toss with pesto.
- Serve immediately.