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A container of Buitoni pesto. Buitoni produces a range of pasta and sauces. [6] The company exports products to about 50 countries and offers private-label production services. Casa Buitoni is located up in the hills of Tuscany along with the fields of tomatoes, wheat, vegetables, herbs, and olives.
Testaroli is sometimes served with pesto sauce, [6] [17] which is a common addition to it in the Liguria and Tuscany regions of Italy. [10] [13] [18] Another dressing method includes the addition of olive oil, pecorino, Parmesan, garlic and basil. [10] [18] [19] Significant amounts of sauce may absorb into testaroli. [5]
Meal-Prep Tip: Reserve two servings Pesto Chicken Quinoa Bowls to have for lunch on Days 6 and 7. Daily Totals: 1,819 calories, 91g fat, 115g protein, 151g carbohydrate, 30g fiber, 2,099mg sodium.
“Now, people are recognizing me as the ‘crazy girl.’ ‘Oh, my gosh, you’re the crazy girl,’ ‘you’re the pesto girl,’ and typically nobody would really recognize me,” she says.
Linguine, a type of flattened spaghetti, was initially documented in the 1700s in Genoa, Italy, by Giulio Giacchero, an economist writer; Giacchero, author of a book on the economy of Genoa in the 1700's, writes about linguine served with green beans, potatoes and a Genovese specialty—basil pesto. [12]
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Trenette (Italian:) is a type of narrow, flat, dried pasta from Genoa, Liguria; it is similar to both linguine and fettuccine. [1] [2] Trenette is the plural of trenetta, but is only used in the plural and is probably a diminutive of the Genoese trena, meaning 'string'. [3]
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