Pesto Genovese Recipe

1 box Monograno Felicetti Kamut Spaghetti

1 large bunch fresh Basil leaves, washed and dried

½ cup Extra Virgin Olive oil

½ cup Parmigiano Reggiano, grated
1/8 cup Pecorino Romano cheese, grated

¼ cup pine nuts (or your favorite almonds, cashews)

Salt

We prefer to use a food processor for the pesto as it comes together super
quickly—the sauce is actually made before the pasta finishes cooking! You want a bright, creamy sauce.

Recipe Developed by Riccardo Felicetti and Stefano Caffari. Photos by
Stefano Caffarri. Find him on Instagram @stefanocaffarri.

PREP TIME

5 minutes

COOK TIME

Pasta Cooking Time

SERVES

Serves 4 as a main, 6 as a starter.

Ingredients

  • 1 bag Felicetti Organic Fusilli
  • 3 tablespoons pine nuts
  • 2 thumb-sized pieces Parmigiano Reggiano
  • 2 thumb-sized pieces of Pecorino Romano
  • Enough extra virgin olive to create a silky sauce, about ½ cup
  • 1 large handful fresh Basil leaves, washed and dried
  • Salt and pepper to taste

Method

  1. Put a large pot of salty water on to boil.
  2. Cook pasta according to package directions. 11 minutes for Felicetti Organic Fusilli
  3. Put nuts and cheese in food processor and process until crushed.
  4. Add extra virgin olive oil and process until smooth.
  5. Add basil in 2 parts, processing after each one.
  6. Transfer pesto to a bowl, and fold pasta into pesto, coating the pasta with the sauce.
  7. Taste and season with salt and pepper if necessary. You might not need it.