This week’s NL is inspired by Gustiamo’s fierce founder + president Beatrice. This medley of pictures from her Camera Roll leaves no doubt: Beatrice is slightly obsessed with Pesto Genovese. That’s because (1) Roberto Panizza makes the greatest shelf stable pesto that could ever be invented and (2) this tiny jar transports you straight to Italy even when you have no more than 15 minutes to cook.
“Working hard and home late. Pasta al pesto comes to the rescue.” Keep a couple of jars of this Pesto Genovese in your pantry and forget about last minute dinner drama. “Guests at dinner? No problem. My pasta al pesto is good for a king!” Beatrice’s Pasta al Pesto is such a treat that guests started requesting it when invited for dinner. Here’s how she does it:
PASTA AL PESTO RULES
– Do not salt the pasta water, Roberto Panizza’s shelf stable Pesto Genovese uses sea salt as a preservative, so it’s already salty enough;
– Any pasta shape will do, but Beatrice’s faves are Gemelli Faella and Linguine Faella;
– Always reserve a few cups of pasta cooking water to clean out the Pesto jars and emulsify the sauce to obtain max creaminess;
– Do like the Genovesi do and cook your pasta in the same pot with potato cubes (and string beans if you can find good ones), strain everything together following these steps;
– For an extra lush touch, toast some Roberto Panizza pine nuts in a hot pan and sprinkle on top of your Pasta al Pesto to add a crunchy and nutty note;
– Put some grated Vacche Rosse Cheese on the table and let your guests indulge
