Summary
INGREDIENTS: 5 level tbsp grated Parmesan cheese' 25g pinenuts, toasted' 200g carton low-fat fromage frais' 2 garlic cloves' 40g torn fresh basil leaves' 40g roughly chopped fresh parsley' 450g fresh tagliatelle.
METHOD: Put the Parmesan cheese, pinenuts, fromage frais and garlic in a food processor and blend to a thick paste.See the full content of this document
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Recipe ; Pasta with Creamy Pesto Sauce
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