Prep 10 mins
Cook 5 mins
This is a wonderful, light pasta that can be purchased at specialty stores like Trader Joes's, Whole Foods or Bristol Farms. They look like little purses or pockets. I love working with this pasta, because the nooks in the top of the pasta, hold the pesto sauce very nicely. This is my original recipe! Enjoy! The pasta not only tastes good, it is a conversation piece!
- 59.14 ml pine nuts
- 59.14 ml walnuts
- 1 garlic clove
- 473.18 ml fresh basil leaves
- salt & fresh ground pepper
- 118.29 ml extra virgin olive oil
- 118.29 ml grated parmesan cheese
- 113.39 g fresh pancetta, small pieces
- sea salt
- 453.59 g perlini pasta
- Bring a large pot of water to boil. Meanwhile in a food processor, prepare the pesto sauce.
- In a food processor, combine the nuts and garlic. Process to chop coarsely. Add the basil and olive oil and process to a coarse paste. Add the cheese and process briefly, just to incorporate it. The pesto should be fairly smooth, but have texture. Season with salt to your desired taste.
- Put the perlini pasta in a large shallow dish and gently cover the entire pasta with the pesto sauce. Serve immediately on a dinner plate. I recommend a side of my garlic asparagus (look for my recipe under this title). :).
- Garnish and add sides to your liking. Enjoy!
Yum! A restaurant-worthy dish easily made at home using readily available ingredients. Bravo!