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Basil and spinach fettuccine is a classic pesto recipe from the northern Italian city of Genoa, and this version is completely plant based. The flavorful pesto sauce serves to complement vibrant basil & spinach pasta. This dish speaks to all my plant based friends who have been missing out on pasta. We recommend a light bodied dry white wine like Vermentino, and sauvignon blanc is an easy-to-find substitute. (Serves 2) Cooking instructions
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$27.50