← French in a Flash: Tagliatelle with Zucchini Flower Pistou
Ker, this looks amazing! Can’t wait to try it myeslf! When I was Italy this past week, up north on the coast they use paccheri pasta, which is amazing. Got any good ideas for recipes using that pasta??
Hmm…I had this in Sicily too! I would say any chunky sauce–a Bolognese made from ground or pulled/stewed beef. A light tomato sauce with lumps of crab. Or even a hearty pesto. I would definitely use it for unusual pestos, like arugula or broccoli rabe.
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