Funghetti Recipe
Watercress, Pesto, Pine Nuts, Shaved Caciocavallo
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Ingredients
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Salad
Pesto
Method
Pesto
- 1
- 2
Blend pesto
In a food processor or blender, combine the toasted pine nuts, basil leaves, watercress leaves, garlic clove, grated Parmesan, lemon zest, salt, and pepper. Pulse until coarsely chopped. With the motor running, slowly drizzle in 6 tablespoons olive oil until a smooth but slightly textured pesto forms. Taste and adjust seasoning with more salt, pepper, or lemon zest as desired. If pesto is too thick, add up to 1 tablespoon more olive oil or a teaspoon of water to loosen.
Salad
- 3
Toast pine nuts (for salad)
Place 3 tablespoons pine nuts in a separate small dry skillet over medium heat. Stir frequently until golden and fragrant, about 2–3 minutes. Transfer to a small bowl to cool. (Alternatively, use the leftover nuts from the pesto if you toasted a larger amount.)
- 4
Prepare caciocavallo
Using a vegetable peeler or a very sharp knife, shave the caciocavallo into thin ribbons or slivers. Set aside on a plate.
- 5
Dress watercress
In a large mixing bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and 1 teaspoon salt and 1 teaspoon freshly ground black pepper until combined. Add the 6 cups washed watercress and gently toss to coat evenly with the dressing.
- 6
Assemble Funghetti
Spoon 2–3 tablespoons pesto over the dressed watercress and gently toss to distribute (reserve extra pesto to serve on the side). Transfer the dressed, pesto-kissed watercress to a serving platter or bowls. Scatter the toasted pine nuts over the top, then arrange the caciocavallo shavings across the salad. Finish with a light drizzle of extra-virgin olive oil and a final grind of black pepper if desired.
- 7
Serve
Serve immediately so the watercress remains crisp and the caciocavallo retains its shape. Offer extra pesto at the table for guests to add more.