Who says pesto has to include basil and pine nuts? This vibrant blend features walnut and parsley and is the perfect coating for pasta mixed with late-summer green beans and freshly grated Parmigiano Reggiano.
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Gratinéed Tomatoes with Asiago and Fresh Herbs makes a fresh start to the meal.
Simply marvellous. A great way to use parsley (which I always seem to grow too much of!!)
This has been a family favorite since it first appeared in the magazine. I frequently use penne or similar pasta rather than fettuccine. Other than that, I follow the recipe as written.
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