Recipes
Hand-Stamped Pasta Coins (Corzetti) with Pesto, Green Beans and Idaho  Potatoes

Hand-Stamped Pasta Coins (Corzetti) with Pesto, Green Beans and Idaho Potatoes

From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 6 servings.

as needed, basic pasta dough (recipe follows)
2 Tbsp. Ligurian Pesto Sauce (recipe follows)
3 cups chicken stock or prepared broth
2 Idaho® Potatoes, peeled and cut into 1/2" dice
1 1/2 cups

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