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Making the pesto and tossing it with the hot pasta and coating with Parmesan cheese is so simple and so satisfying. What a nosebath you take as the pasta and basil find each other in the bowl. The salty note and body the Parmesan offers complete the picture. While I prefer to eat this warm and freshly tossed together, it is also delicious cold. This recipe makes about 3 cups pesto which is largely enough to coat the pasta. Use a little of the pasta cooking water, if needed, to loosen the sauce.


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For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

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