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House-made farfalle comes in a basic pesto sauce with just the right balance of olive oil, parsley and garlic.
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Trofi con pesto alla Genovese, a hand rolled flour-and-water pasta, was perfectly cooked al dente and served in a small plate portion in a savory pesto and Pecorino Romano cheese sauce.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com