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Pesto with asparagus

 

tagliatelli con pesto aspIngredients:

  • Cream of asparagus from Cantello

  • 20g Pine nuts

  • 40g Parmigiano reggiano

  • Marjoram leaves q.b.

 

 

 

 

Preparation:

 

  1. Blend the cream, pine nuts, and parmesan with a hand blender.

  2. Add fresh marjoram leaves (quantity to taste from 3 to …).

  3. Season any type of pasta and garnish with toasted pine nuts and asparagus tips.

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