On the Menu Recipe: Taverna Blu’s Garlic Pesto-ccine
Ingredients:
8 ounces fettuccine2 ounces cream
4 ounces pesto
Minced garlic
6 ounces calamari steak
Method:
Cook the pasta; sauté with cream, pesto and garlic. Top off with calamari steak, and add a wedge of lemon if desired. Finish with extra pesto on top.Become a press patron
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