MACCHERONI ARROTOLATI AL BRONZO PESTO PASTA
Pasta
Intermediate

MACCHERONI ARROTOLATI AL BRONZO PESTO PASTA

Bronze-cut maccheroni tossed with homemade pesto, shaved sharp provolone, basil, and chili flakes.

"Pesto perfection — bold, creamy, and bursting with basil flavor!" - Alexia

20 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 3 cups Fresh Basil, packed tight
  • 1 cup Fresh Parsley
  • 3 cloves Fresh Garlic
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup grated Pecorino Romano Cheese
  • 1/4 cup grated Parmigiano Reggiano Cheese
  • 1/4 cup Pine Nuts
  • 1 tsp Sea Salt
  • Cracked Black Pepper (to taste)
  • 1 lb Maccheroni Arrotolati Al Bronzo Pasta
  • Shaved Sharp Provolone Cheese
  • Fresh Basil (for garnish)
  • Red Chili Flakes (to taste)

Instructions

1

Prepare the Pesto Base

In a food processor, combine fresh basil, parsley, and garlic.

2

Add Cheese and Nuts

Add Pecorino Romano, Parmigiano Reggiano, pine nuts, sea salt, and cracked black pepper.

3

Blend with Olive Oil

Slowly drizzle in the olive oil while pulsing until smooth and creamy.

4

Cook the Pasta

Boil salted water and cook the Maccheroni Arrotolati Al Bronzo pasta until al dente. Drain and set aside.

5

Toss and Serve

Toss the pasta with the pesto sauce, shaved provolone cheese, and red chili flakes. Garnish with fresh basil and serve warm.