The pasta

This trip to Italy, with a lot of pasta, pizza, tiramisu and other Italian foods, it's amazing how the Italian pasta has changed, so many and so many, so often it's one table, each tastes different, but it's all the same! In particular, the Italian seafood pasta is full of good food and smells. So when I left Italy, I went to the store and found the spice for seafood pasta. The pasta of Italian seafood is usually cooked with pasta (Pesto), which is widely divided and not always green. Soy sauce can add nuts, like pine, walnuts. The most common is Pestoalla Genovese, which is cooking with pine walnuts, with Loretta, olive oil, garlic, Italian hard cheese. Pestoallasiciliana, who added tomatoes, reduced the amount of Pestoallacalabrese used by Rohler, added red berry and black pepper, which tasted hot. This time, I used the first type of green sauce to make seafood pasta, with matching packages, and you could go to the supermarket import area or find out if there were ready packages. If not, you can do it at home, if you have a Loretta. You can put a proper amount of olive oil in the pan, you can fry it with a piece of garlic, you can fry it with a few pines and a walnut, and you can fry it with dry Loretta。