Pesto Basilico
FUSILLONI WITH BASIL PESTO AND PARMIGIANO REGGIANO, and optional stracciatella.
Ingredients:
fresh spaghetti alla chitarra
Basil pesto
Parmigiano Reggiano
Optional stracciatella
Equipment:
A saucepan
A pot for boiling water
A spoon
A fork for stirring pasta
A small cup to reserve cooking water
A colander for draining pasta
Allergens: Gluten, Milk/Lactose, nuts.
Step 1:
Boil a large pot of salted water — water should be salty like the sea.
Once it has reached a rolling boil, add the fresh fusilloni and set a timer for 2 minutes.
Stir them every so often so they don’t stick, and reserve a cup of pasta water.
Step 2:
While the pasta is cooking, put the pesto in a separate saucepan, but do not heat it up.
Strain the pasta, add it to the cold pesto sauce with the Parmigiano Reggiano, and stir it together off the heat.
If it looks a little dry, add a spoonful or two of pasta water to loosen it.
Step 3:
Plate up, adding the remaining Parmigiano Reggiano.
Step 4:
If you ordered a scoop of stracciatella, now is the time to add it with a drizzle of olive oil and some black pepper.
BUON APpETITO!