Trenette and Courgetti with Pesto, Pisellini & Bocconcini of Buffalo Mozzarella
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This week we are making a lighter twist on a Ligurian classic: Trenette with pesto Genovese, green beans and potatoes. To make the dish lighter and more refined, we have combined the pasta with 'courgetti' (spiralised courgette), and instead of potatoes we are using fresh bocconcini of buffalo mozzarella.
We have included pisellini; we hope you will agree the sweet, young peas are complimented beautifully by the fragrant basil pesto. Trenette - so called because they resemble train tracks - are similar to linguine.