Ingredients for 4 persons:
- 500 gr/ 1 lb 2 oz of testaroli
- 500 gr/ 1 lb 2 oz of Genoese pesto
- Salt to taste
Cook testaroli in abundant salty water and then add pesto. Serve them in a plate and decorate with some leaves of fresh basil.
Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.