Ingredients
- 1 cup loosely packed basil
- ⅓ cup pine nuts, lightly toasted
- 1 clove garlic, peeled
- Zest of 1 Meyer lemon
- Black Pepper & Salt
- ⅓ cup My My Meyer lemon oil, plus a few more glugs for finishing
- A few heaping handful, freshly grated Parmigiano-Reggiano or Grana cheese
- 1 lb Flour + Water Campanelle Pasta
Method
Step 1:
Toast pine nuts on the stove, over low-medium heat until fragrant and golden. Whizz basil, My My Meyer Lemon oil, pine nuts, garlic, lemon zest, salt, pepper in a food processor. If you have the time and the will to use a mortar and pestle, that makes a very beautifully textured pesto, but the food processor works just fine and goes in the dishwasher.
Step 2:
Cook campanelle until al-dente — remember to salt the water so it tastes like the sea, and reserve a few spoonfuls.
Step 3:
Dress the pasta: toss the drained pasta in pesto, coating each floret with oily, herby goodness. Then, add parmigiano a handful at a time, incorporating as you go. Add a spoonful or two of reserved pasta water, allowing the cheese and pesto to meld and hug the the pasta. (With a raw sauce like pesto, I use less pasta water, but just a spoonful of starchy water helps pull everything together.)
Step 4:
Serve pasta, finishing each bowl with a swirl of My My Meyer lemon oil and a sprinkle of freshly grated parm.
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Photo Credit: Colin Price
