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Trotolle pesto rosso

April 2, 2011

In homage to my favourite meal from Zizzi, Strozzapreti Pesto Rosso, I’m using leftover roast chicken, spring onions, red pesto and crème fraîche with trotolle (spinning top) pasta for tonight’s meal.


Ready to serve


I put the trotolle on to cook, fried the sliced spring onion and then added the chicken to heat through, crumbling in a dried chili. As the pasta was nearly done I stirred a tablespoon of sun-dried tomato pesto and a tablespoon and a half of crème fraîche into the chicken and spring onion. Drain the pasta, reserving some of the cooking water, and combine with your sauce. Add some of the reserved water to the sauce to make it silkier, heat through and serve.


With freshly cracked black pepper

Lovely, simple and leftover-munchable.

One Comment leave one →
  1. Anonymous permalink
    December 7, 2012 2:05 pm

    Don;t forget to finish off with a little parsley! 🙂

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