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Rice with Arugula Pesto and Taleggio

From Italian Cooking and Living, February/March 2004

  • salt
  • 11/2 cups Arborio rice
  • 1/4 cup arugula pesto
  • 4 ounces Taleggio cheese (or substitute mozzarella), diced
  • freshly ground pepper

Bring a large pot of water to a boil. Add salt and the rice, and cook until al dente, about 12 minutes. Drain the rice, and place it in a bowl. Add the pesto and cheese, and mix well. Serves 4

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The Magazine of La Cucina Italiana