Name: Lasagne al Pesto Bianco (Lasagne with White Pesto)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: Pesto Bianco (the recipe is sufficient); 1½ pounds/650 g lasagne, preferably fresh; 1 cup/115 g (100 g plus 1 tablespoon) freshly grated Parmigiano-Reggiano; 1 tablespoon/7 g sweet butter

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

If you use dried pasta for this dish, try to use a high-quality Italian brand that is as thin as possible. If you are making fresh pasta (see the recipe for basic sfoglia), you should prepare it first, then make the sauce, then cook the noodles and combine with sauce and Parmigiano-Reggiano.

Ingredients

1½ pounds/650 g lasagne, preferably fresh
Pesto Bianco (the recipe is sufficient)

Method

If you are using fresh lasagne, make them first. Then make the Pesto Bianco. While doing that, set a large pot of cold water to boil. Once it has reached a rolling boil, add a pinch of sea salt. When it returns to a boil, you are ready to cook the noodles. Cook the lasagne a few sheets at a time only until they are al dente. Remove each sheet with a flat slotted spoon and set aside, and then co