pesto recipe (see previous entry)
1-2 tblsp of panna (or single cream)
1-2 tblsp of brodo
2-3 scallion tops
1 anchovy
- add in panna, brodo, scallions and anchovy and blitz
- put in a pan, place on very low heat
- add cooked pasta almost immediately, adding a bit of pasta water to loosen up the sauce (keep heat very low otherwise you will end up with a pesto that separates and becomes gooey).
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