I sat down to eat pasta with pesto calbrese. As each thick chewed up flat noodle slid down my throat i was like in ectasy, the smell of bellpepper el roto filled my nostrils, the texture of the al'dente noodles, the salty paprika taste that lay thicketh on the tongue. It is so .. viscous.. it really coats your mouth in this heavy fulfilling mixture, it is like dining in heaven. Its filling but its so luxurious.. it is so decadent... it is just superb...When you eat this it need only be this. Any sidedish is irrelevant. It completly dominates the palate.
antoinette bourdain over here
>>43879180pesto genovese made with fresh basil and pounded with a mortar absolutely mogs whatever low tier bell pepper puree you're talking about
>>43879180What's your take on prego farfalle?
>>43879303I mean you're definitely right yea... mine was merely a supermarkato pesto. Morter and pestle is goated for pesto because it ruptures open the cell ways instead of merely dividing them so much more flavor is released. >>43879336Prego? What is this?And ye farfalle is one of my favs
prego is jar sauce
