A traditional Northern Italian recipe from Piedmont.
Ingredients for 4 people:
(1) Bring water to the boil in a pot. Add some coarse ground salt and toss in Truffle Agnolotti pasta
(2) When Agnolotti pasta is ready "al dente", dry it and bring it back to the pot adding some extra virgin olive oil
(3) Add in 2 tablespoons of walnut pesto and stir in well
(4) Garnish with Parmesan cheese and fresh parsley
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