Doppio = double, which means two pockets of filling in one piece of pasta. This doppio dough is made with broccoli leaves from IL - they're fragrant and full of flavor. One filling is a traditional ricotta and parmesan mixture, the other filling is a thicker basil pesto without the pine nuts. Paired with a fresh cherry tomato sugo made with heirloom cherry tomatoes, garlic, basil, oil and finished with butter, this dish captures some of our favorite early summer flavors.
Includes: 1 lb. pasta, 16oz sauce
Contains: EGG, WHEAT, MILK