Radiatori, Velocheese Stracciatella

Radiatori served with Pesto Genovese, Velocheese Stracciatella

Preparing the Radiatori with Pesto Genovese and Velocheese Stracciatella was a delightful culinary experience that combined the rich flavors of Italy. The Pesto Genovese, a vibrant green sauce originating from Genoa, is made with fresh basil leaves, pine nuts, garlic, Parmesan cheese, Pecorino cheese, and extra-virgin olive oil, resulting in a fragrant and flavorful paste. This aromatic pesto was then generously tossed with Radiatori pasta, known for its unique ridged shape that beautifully captures the sauce, and finally topped with creamy Velocheese Stracciatella, adding a luxurious finish to the dish.

Prep and Cooking Times

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

• Serves 4

Ingredients

For the Pesto Genovese:

• 50g fresh basil leaves, packed

• 120ml extra-virgin olive oil

• 40g pine nuts

• 3 medium garlic cloves, minced

• 50g freshly grated Parmesan cheese

• 25g freshly grated Pecorino cheese

• Salt to taste

For the Pasta:

• 400g Radiatori pasta

• Salt for pasta water

For the Garnish:

• 240ml Velocheese Stracciatella

• Freshly ground black pepper

• Extra fresh basil leaves for garnish

Instructions

1. Make the Pesto Genovese

1. Blend Ingredients:

   • In a food processor, combine the basil leaves, pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.

2. Add Cheese and Oil:

   • Add the grated Parmesan and Pecorino cheese. With the processor running, slowly pour in the olive oil until the mixture is smooth and creamy.

3. Season:

   • Season with salt to taste. Transfer the pesto to a container and set aside.

2. Cook the Radiatori

1. Boil Water:

   • Bring a large pot of salted water to a boil.

2. Cook Pasta:

   • Add the Radiatori pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.

3. Drain:

   • Drain the pasta, reserving a cup of the pasta cooking water.

3. Combine Pasta and Pesto

1. Mix Pasta and Pesto:

   • Return the drained pasta to the pot. Add the pesto and a splash of the reserved pasta water to help coat the pasta evenly. Stir gently to combine, adding more pasta water if necessary to reach the desired consistency.

4. Serve

1. Plate the Pasta:

   • Divide the pesto-coated Radiatori among four serving plates.

2. Add Stracciatella:

   • Top each serving with a generous dollop of Velocheese Stracciatella.

3. Garnish:

   • Finish with freshly ground black pepper and a few fresh basil leaves.

Enjoy your Radiatori with Pesto Genovese and Velocheese Stracciatella!