The New York Times @nytimes
The no-cook sauce for this pasta is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon throw… https://t.co/s86T8W7l2G — PolitiTweet.org
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The New York Times @nytimes
The no-cook sauce for this pasta is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon throw… https://t.co/s86T8W7l2G — PolitiTweet.org