The beauty of pesto is that it is easily freezable which makes it available at anytime. But to me, it is the quintessential spring dish. We tend to eat it in the traditional manner, just the pasta with a few boiled green beans and sliced potatoes; however, it is great as a primo, first dish, during an Easter Feast.
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In the Veneto, where the texture of the thick and creamy soup is achieved by mixing in some mashed potato, it is traditionally made with borlotti beans (also known as cranberry beans) and bits of egg pasta.