Fazzoletti with Pesto Bianco
NORMAL | 40 MIN | SERVES 6
Recipe adapted from Italian American: Red Sauce Classics and New Essentials
Ingredients
1 cup pine nuts
½ cup Parmigiano-Reggiano, finely grated
1½ tsp. kosher salt, plus more for pasta water
¼ tsp. sugar
1 garlic clove, grated
1 pinch of ground white pepper
2 lemons, zested
1 Tsp. fresh lemon juice
¼ cup ENZO Organic Eureka Lemon Crush Olive Oil
Fazzoletti pasta
4 Tbsp. (½ stick) unsalted butter, cubed
Directions
Step 1
In a food processor, combine the pine nuts, Parmesan, salt, sugar, garlic, white pepper, zest of 1 lemon, and lemon juice and pulse until the nuts are broken into a coarse paste.
Step 2
Slowly drizzle in olive oil, pulsing briefly until pesto comes together. Do not over-process.
Step 3
In a large pot, bring 4 quarts water and kosher salt to a boil over high heat. In another pot, whisk pesto together with 1 cup of water over high heat until creamy and bubbling, ~1 minute, then turn off the heat.
Step 4
Add pasta to the boiling water and cook until toothsome, 30-45 seconds for homemade or according to the package directions for store-bought.
Step 5
Drain the pasta and place it into pesto with butter. Increase the heat to high and stir continually until all of the butter has melted and the pesto has generously coated the pasta in a light, creamy sauce, about 3 minutes.
Step 6
Serve immediately in individual bowls or family style. Garnish with the remaining lemon zest and a drizzle of ENZO Organic Eureka Lemon Crush Olive Oil. Leftovers keep, tightly covered in the refrigerator, for up to 3 days. Reheat gently over medium-low heat, adding a few tablespoons of water as needed to loosen the sauce.
