1 jar of Red Pesto with Truffles by Trentasette
1/4 cup Picual Extra Virgin Olive Oil
1 package Di Martino Linguine
1/2 cup chopped parsley
1/2 cup Parmigiano-Reggiano
Trapani Sea Salt-coarse
In the pasta bowl whisk Red Pesto with Truffles, chopped parsley and Picual Olive Oil. Cook Di Martino Linguine in salted water according to package directions. Drain pasta and add to sauce. Serve hot.
Recipe by Chiara L. and photo courtesy of www.rachelray.com