Crema ai Pinoli e Maggiorana

This sauce is especially popular in Genoa as the ideal match for pasta that has been made with marjoram (typically cornetti or tagliatelle). If the pasta is made without marjoram, you should add some to this sauce. I would also recommend crema ai pinoli (with or without marjoram) for any stuffed vegetable recipe that calls for butter as part of the filling or to be slathered on hot farinata or plain focaccia.