Fred Plotkin

Lasagne al Pesto Bianco

Lasagne with White Pesto

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Medium

Appears in
top 1000Recipes from Paradise: Life and Food on the Italian Riviera
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