Buy online! Pick up at our warehouse or free delivery on orders over $99. Shop now!
Ingredients needed
- 200 g of Favuzzi ricciole pasta
- 1 large bunch of fresh basil (about one full store-bought plant)
- 2 garlic cloves, roughly chopped
- The juice of half a lemon
- 20 g of pine nuts
- 40 g of grated Parmesan cheese
- 120 ml of Favuzzi extra-virgin olive oil
- Salt and pepper, to taste
- Stracciatella cheese, for garnish
- A few extra pine nuts, for garnish
Products used in this recipe
Steps of preparation
-
In a food processor, add the basil, garlic, lemon juice, pine nuts, Parmesan, and olive oil.
-
Season with salt and pepper, then blend until smooth and well combined. Set aside.
-
Bring a large pot of well-salted water to a boil.
-
Add the pasta and cook for about 6 minutes, or until al dente.
-
Before draining the pasta, reserve about ½ cup of the pasta cooking water.
-
Drain the pasta and return it to the pot.
-
Add the pesto and toss to combine.
-
Add a little of the reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
-
Serve immediately.
-
Top with a few pine nuts, some stracciatella, and finish with a drizzle of olive oil.
Other recipes that may be of interest to you
Favuzzi is also
A selection of
handcrafted products
of quality
A reference
on olive oil