Stringozzi W/ Umbrian Pesto

This dish comes together with only a few simple ingredients and takes only 30 minutes from start to finish. Inspiration hails from the heart of Italy, Umbria. A mountainous and lush region of Italy where herbs grow in abundance. This dish is from the Earth and is beaming with nutty and vibrant aromas and textures.

Ingredients:

• 1 lb. fresh stringozzi

  • an eggless pasta that maintains an incredible bite.

• 2 cups packed basil

  • from your garden or local farmers market! Mamma Mia!

• ~ 1 cup loosely packed herbs (oregano, marjoram, thyme)

• 1 clove garlic (minced)

• 2 oz. walnuts

• 1/2 cup extra virgin olive oil

  • For optimal pairing potential, look for an EVOO with a bit of fruitiness and mild pepper. Such as Accademia Oleria’s Gran Riserva.

• 2 1/2 oz. grated pecorino romano

• Salt & pepper q.b. (quanto basto - as much as needed)

Directions:

1. Begin boiling your pasta water. 4 quarts of boiling water per pound of pasta. Add 2 Tbsp. salt to water.

2. In a food processer, add your garlic to mince (optional: mince by hand or motor & pestle)

3. Add walnuts to chop (optional: chop by hand or motor & pestle)

4. Add herbs to processor (optional: add to blender or ninja)

5. Add olive oil in gradually to blend

6. Add in cheese and blend quickly to create a rough, rustic paste

7. Salt & pepper to taste

8. Add stringozzi to 4 quarts of boiling salt water and cook for 5-8 minutes until al dente

9. Reserve about a cup of pasta water & drain your pasta

10. Toss pasta with pesto in a pan on low heat. Add in a small amount of pasta water

11. Cover and shake to assist pesto adhering to the pasta

12. Serve & garnish with chopped walnuts, a sprig of herb & pecorino romano

---

MORE FROM THE SUMMER OF OLIVE OIL