CASARECCE WITH BASIL PESTO

Serves: 4 

Prep time: 15 minutes 

Cook time: 10 minutes 

Ingredients:

• 50g fresh basil leaves (about 2 tightly packed cups)

• 1 small garlic clove

• 30g pine nuts (lightly toasted, optional)

• 50g Parmigiano Reggiano, finely grated

• 30g Pecorino Romano, finely grated

• 100ml extra virgin olive oil (plus more to top, if storing)

• Salt, to taste

• Squeeze of lemon juice (optional, helps preserve colour)

• 500g Il Nonno Casarecce 

Method: 

1. In a mortar, crush the garlic and a pinch of salt into a paste.

2. Add the basil leaves a handful at a time, grinding in a circular motion until you form a thick green paste.

3. Add the pine nuts and continue to grind until smooth. Mix in the grated cheeses.

4. Finally, slowly drizzle in the olive oil while stirring until well combined and glossy.

5. Boil 5 litres of water, add salt and then add in your Il Nonno Casarecce. Once al dente, strain the water, reserving a cup for later. Now add your basil pesto to the strained casarecce with a splash of pasta water to help meld the flavours. Add more parmesan as required and serve up.