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Pappardelle With Pesto

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Los Angeles Times
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main-dish low carb vegetarian dinner italian
Photo: Los Angeles Times

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Ingredients

The pasta should be rolled out to a thickness of about one-sixteenth of an inch. Keep the extra pesto in the refrigerator, covered with a thin layer of olive oil. Leftover pesto will keep up to two days. Serve the pasta with halved cherry tomatoes and a d

1 1/2 cups raw pine nuts, divided

2 large garlic cloves, coarsely chopped

2 teaspoons kosher salt

2 large bunches basil (about 8 ounces), washed, dried and large stems removed

1 cup finely grated Parmigiano-Reggiano cheese

3/4 cup olive oil

1/2

, freshly rolled and cut

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