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Pasta al pesto di pomodori secchi e mozzarelline S3 - P46

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Casa Pappagallo
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Recipe Information

Recipe Available
Video-Specific Recipe

Pasta with Sun-Dried Tomato Pesto

ItalianITmain
30 min
medium
4 servings
Servings4
400 gr mezze penne
150 gr pomodori secchi
150 gr mozzarelline
120 gr olive nere
olio EVO q.b.
1 spicchio di aglio
20 gr Parmigiano Reggiano
origano q.b.
1 cucchiaino capperi
sale q.b.
1

Cook the mezze penne according to package instructions until al dente.

2

In a blender, combine the dried tomatoes, garlic, olive oil, oregano, and capers to create the pesto.

3

Mix the cooked pasta with the pesto until well coated.

4

Add the mozzarella balls and black olives to the pasta and toss gently.

5

Serve with grated Parmigiano Reggiano on top.

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian
Local Name: Pasta al Pesto di Pomodori Secchi

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