Creamy Pesto Pasta
Vibrant basil pesto and creamy stracciatella combine with homemade pasta to create a harmonious symphony of taste and texture in every forkful.
Ingredients
Fresh Pasta made with Caputo Semola Flour
2 Cups Fresh Basil Leaves, packed
1/3 Cup Pine Nuts or Walnuts
3 Cloves Garlic
Juice of Half a Lemon
1/2 Cup Freshly Grated Pecorino Romano or Parmesan cheese
1/2 Cup Extra Virgin Olive Oil
1 cup Stracciatella
Instructions:
Prepare Fresh Pasta with Semola.
In a food processor, add basil leaves and pine nuts and pulse until finely chopped.
Add the garlic, lemon juice, and your cheese of choice and pulse until combined. As you do this, scrape down the sides of the food processor.
Start to slowly pour in the Extra Virgin Olive Oil as the food processor is running to emulsify the olive oil with all ingredients.
Taste test your pesto and add your desired amount of salt and pepper. (The pesto may already be salty from the cheese.)
Cook up your Fresh Pasta with Semola and toss with homemade pesto.
Stir your pesto pasta with Stracciatella until creamy and well combined.
Add some extra Stracciatella on top. Serve and enjoy!
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