Croxetti with Basil Pesto
A unique, coin-shaped artisanal pasta that flawlessly catches the fresh, aromatic layers of a homemade traditional Italian basil pesto.
35 min
Easy
Italiana
3 servings
The story behind
You have no idea what a beautiful hidden gem this dish is! The very first time I ever saw croxetti was at a local farmer's market in Genoa. It completely caught my eye because the pieces looked exactly like ancient wooden coins. A lovely lady selling fresh pasta told me that this recipe dates all the way back to the Renaissance; noble families used to have their coat of arms hand-carved into wooden stamps just to press the dough during lavish banquets. I found that detail so incredibly elegant. Personally, I absolutely love making this for a fresh summer lunch on the terrace. It goes beautifully if you place a few slices of crispy focaccia bread in the middle of the table to clean up the plate, and to drink, a cold glass of crisp dry white wine or sparkling water with a twist of lemon highlights the herbal notes of the basil perfectly. It is a light, historical, and gorgeous meal without any complications.
Instructions
-
1Bring a large pot of heavily salted water to a rolling boil to cook your pasta.
-
2While waiting for the water, place the garlic clove, toasted pine nuts, and a pinch of salt into a food processor; pulse a few times until finely minced.
-
3Add the fresh basil leaves along with half of the olive oil and process using short pulses, making sure the blade does not heat up the basil so it keeps its bright green color.
-
4Transfer the mixture to a large bowl and stir in the grated parmesan, pecorino, and the remaining olive oil with a spatula until smooth.
-
5Drop the croxetti into the boiling water and cook until al dente, which usually takes around 8 to 10 minutes.
-
6Before draining, ladle out half a cup of the starchy pasta water; stir a couple of tablespoons of this hot water into the pesto bowl to create a creamy texture.
-
7Toss the drained pasta directly into the pesto bowl, stirring gently so the stamped designs absorb the sauce, and serve immediately garnished with fresh basil leaves.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account