Up in Liguria, they’re not afraid of some hot “carb-on-carb” action….

We made a little twist on the traditional, with a pesto of broccolini

I hope the Italians would approve.

also today,

Cresti Di Gallo, With Cauliflower, garlic, anchovies, capers and bread crumbs

and

Pappardelle, Allan Bolognese