Bacon & Asparagus Pasta 8 slices thick-cut bacon, chopped 1 pound fresh asparagus, trimmed and cut into 1″ pieces 2 cloves garlic, minced 1 lb pasta (I used gemelli) 2 cups Alfredo sauce kosher salt black pepper
Fresh Basil Pesto recipe: 3 cups packed fresh basil, 2/3 cup extra virgin olive oil, 1/2 cup pine nuts, toasted until golden and cooled, 2/3 cup grated Parmesan cheese, 2-3 cloves garlic, minced, Salt and pepper to taste
The recipe checks out, and he mentions 00 type flour. I happen to know the most preferred variety for most good pizzerias is Antico Molino Napoli Antimo Caputo '00' Flour, it's a Red Bag. King Arthur Flour makes a good version of this as well. Link as follows for the Antico Molino www.pastacheese.c...