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A simple, vibrant classic that lets quality ingredients shine. Fresh basil, pine nuts, and garlic are blended with Cervasi Extra Virgin Olive Oil and Parmigiano Reggiano to create a silky, aromatic pesto. Tossed with delicate Cervasi Capellini and finished with a final drizzle of olive oil, this dish is bright, herbaceous, and effortlessly elegant — ready in minutes, yet full of authentic Italian flavor.
Ingredients
- Leaves from 2 bunch fresh basil
- 2 tablespoons pine nuts, untoasted
- 1 garlic clove
- 1/2 cup Cervasi Extra Virgin Olive Oil
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- 1 pound Cervasi Capellini
Instructions
- Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
Servings : 4
Ready in : 10 Minutes
