Every day, I read Kevin’s blog, Closet Cooking with 5000 followers, but have never made one of his recipes as they are generally too Korean or too unique for me, but when he posted this recipe, it seemed right in my flavor profile. I’d been grocery shopping the other day and bought 3 packages of Buitoni fresh pasta, one of which was Quattro Formaggi Agnolotti, what ever that is – I think it was half moon ravioli stuffed with cheese.
I made the pesto recipe per Kevin’s directions early in the day to let the flavors marry. My package of pasta was 9 oz, which doesn’t increase much like dried pasta, so I used a quarter cup of the pesto and a half recipe of the other ingredients, which was perhaps a little heavy. Here’s the result.
Have a great day and thanks for stopping by.