Campanelle Pesto Recipe

Bring water to boil

Fill a large pot with about 4–5 quarts (4–5 L) of water and bring to a rolling boil. Add 2 tablespoons of salt to the boiling water.

Cook campanelle

Add 12 oz campanelle to the boiling, salted water and cook, stirring occasionally, until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water just before draining, then drain the pasta.

Toast pine nuts

In a small dry skillet over medium heat, toast 3 tablespoons pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool briefly.

Prepare garlic and basil

Peel 2 garlic cloves. Select and rinse 3 packed cups of basil leaves. Dry thoroughly (use a salad spinner or pat dry) to avoid excess water in the pesto.

Blend pesto

In a food processor, combine the toasted pine nuts, garlic cloves, and 3 packed cups basil. Pulse until coarsely chopped. With the processor running, slowly drizzle in 1 cup extra-virgin olive oil until the mixture emulsifies and reaches a smooth but slightly textured consistency. Stop and scrape down the bowl as needed.

Add cheese and season

Add 3 tbs grated Parmigiano-Reggiano and 2 tbs grated Pecorino Romano to the processor, pulse to combine. Season with 1 teaspoon Kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice if using; pulse briefly. Taste and adjust seasoning—add more salt, pepper, or a touch more oil if the pesto seems too thick.

Adjust texture

If the pesto is too thick to coat pasta easily, thin it with a few tablespoons of the reserved pasta cooking water until you reach a saucy consistency (about 2–6 tablespoons).

Warm pan and combine

In a large sauté pan over medium-low heat, melt 1 tablespoon unsalted butter with 1 teaspoon extra-virgin olive oil. Add the drained campanelle and 3–4 tablespoons of the reserved pasta water; toss to coat and warm the pasta for about 30–60 seconds.

Add pesto

Remove the pan from direct heat (or turn heat to low). Add 3/4 to 1 cup of the prepared pesto to the pasta. Toss vigorously (use tongs or two spoons) to coat the pasta, adding additional reserved pasta water a tablespoon at a time until the sauce clings to the ridges and hollows of the campanelle and a glossy emulsion forms. Taste and adjust seasoning if needed.

Plate and garnish

Divide the pesto-coated campanelle among 4 warm bowls. Drizzle a little extra-virgin olive oil over each serving, sprinkle with 2 tablespoons grated Parmigiano-Reggiano, toasted pine nuts, and torn fresh basil leaves. Finish with a crack of freshly ground black pepper and sea salt flakes to taste.

Serve

Serve immediately while hot. Leftover pesto can be refrigerated in an airtight container with a film of olive oil on top for up to 3 days.