A bumper crop of basil inspired us to make our version of pesto with toasted walnuts, lemon-infused Agrumoto extra virgin olive oil, and nutty pecorino romano (in addition to Parmigiano Reggiano). It’s then tossed with our house-made fresh egg-enriched garganelli.
This dish comes with 8 oz of garganelli and 4 oz of pesto, for two large portions or three medium-sized portions.
Pesto: Agrumoto Lemon, Basil, Extra Virgin Olive Oil, Garlic, Lemon Juice, Parmigiano-Reggiano, Pecorino Romano, Salt, Walnut
Garganelli: 00 Flour, Egg, Olive Oil, Salt
- Cook garganelli in salted boiling water (it should taste as salty as the sea) until almost al dente (taste one at approximately three minutes; it may need another minute or two). Drain and reserve pasta water.
- Gently simmer pesto, stirring occasionally, until hot.
- Add garganell\i to pesto, stir to combine, and continue to cook until pasta is done (it should only take a few minutes). Add reserved pasta water to loosen up pesto if necessary.
- Garnish with Parmigiano Reggiano.