The Tipp
Trenette avvantaggiate with pesto, green beans and potatoes
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A historic Ligurian first course in which the pasta is described as “avvantaggiata” because the dough contains a percentage of whole-wheat flour, which gives it more flavor and texture. The trenette are dressed with a rich, fragrant fresh pesto and finished, in keeping with local custom, with pieces of potatoes and green beans cooked directly together with the pasta.
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