This was a super-quick meal I made based on what I happened to have in the kitchen. I knew what testaroli was, but had never looked up a recipe or watched a video… I just winged it.
It wasn't very authentic. I couldn't find the cast iron pan so I used a non-stick skillet.
What I learned the hard way is that you only need to quickly blanche the pasta. No need to boil it, because it's very fragile. Lost a few that way.
Testaroli, store-bought pesto, lightly fried prosciutto, Caprese with balsamic.
Total prep time, about 25 minutes. Took about 25 seconds to devour it.
by NinjaSimone
Dining and Cooking