Lumache Recipe

Time30m

Serves4

Heirloom tomato, basil + kale pistou, pine nut

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the lumache pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
2
Make the Pistou
In a food processor, combine diced heirloom tomatoes, basil, kale, and toasted pine nuts. Pulse until coarsely blended. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
3
Combine Pasta and Pistou
In a large mixing bowl, combine the cooked lumache pasta with the pistou. Add reserved pasta water a little at a time until the desired consistency is reached. Toss well to coat the pasta.
4
Serve
Plate the lumache and garnish with additional pine nuts and basil if desired. Serve warm.