Testaroli al pesto
Pesto
Italian cuisine
It's been 3 months since we returned from Italy, and there are still a few dishes that we cannot get out of our heads. Dishes that we knew, the second we tasted them, that we had to recreate (or at least try to) once we got home. One of the most unique and memorable was Testaroli, a crepe-like pasta that we enjoyed one afternoon in Manarola, on the Ligurian coast. When I ordered the trio of testaroli, I thought I'd be getting a pasta with three different sauces. Granted, that is what I got, but I'd never seen pasta like this before. I was quite surprised when the plate arrived at our table; it was not what I was expecting. Think of testaroli as the Italian version of a savory crepe. The traditional way to serve it is smothered with Genovese pesto, a specialty of the region, though the restaurant dish had variations with tomato sauce and olive oil as well. As I searched for recipes, most called for the crepe to be cut up into pieces or strips after cooking, and then boiling those pieces
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