• 15g truffle paste
• 100g salted butter
• 20g grated parmesan
Add 150ml of boiling salted water from your pasta to butter.
Add your cooked pasta to the sauce and stir through until thickens. Add parmesan to serve.
INGREDIENTS 600g Barbetta potato gnocchi 260 Barbetta pesto Genovese 200g cherry tomatoes, cut in half 1 clove garlic, peeled 200g green beans, cut into 3cm pieces 30mL extra virgin olive oil
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