Traditional Ligurian pesto pasta recipe
(Elgin, IL USA)
This pesto pasta recipe sounds so good to me, I just have to try it.
However, I'd like to know if I can effectively increase the ingredients in orer to feed 8-10 people? I'm asking because sometimes I know that simply increasing the ingredients ruins the recipe.
What do you think? Or do you have a similar recipe for a crowd?
Thanks for your help,
Yes indeed... this is one recipe in which the ingredients can be just multiplied.
Just one tip - you might need to make the pesto in a couple of small batches if you only have a small pestle and mortar.
We serve this dish up in a big bowl to mini-crowds all the time. Suffice to say they love this crunchy and superemely flavorful offering. Especially when smothered over freshly made pasta!
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