Zeneli Caputo Recipe

Make the Dough

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add olive oil. Using a fork, beat the eggs gently and gradually incorporate the flour until a dough begins to form.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Roll the Dough

After resting, divide the dough into quarters. Roll out each piece with a pasta machine or rolling pin to your desired thickness. Cut into your preferred pasta shape (e.g., tagliatelle, fettuccine).

Make the Pesto

In a food processor, combine the basil leaves, pine nuts, garlic cloves, and Parmesan cheese. Pulse until finely chopped.

Add Olive Oil

With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.

Prepare the Peaches

Slice the peaches in half and remove the pit. In a small bowl, mix honey and lemon juice. Brush the mixture onto the cut sides of the peaches.

Grill the Peaches

Preheat a grill or grill pan over medium heat. Place the peaches cut-side down on the grill and cook for about 3-4 minutes until grill marks appear. Remove and sprinkle with mint leaves.

Cook the Pasta

In a large pot of salted boiling water, cook the fresh pasta for about 2-3 minutes or until al dente. Drain and reserve a cup of pasta water.

Combine Pasta and Pesto

In a large bowl, combine the cooked pasta and pesto, adding reserved pasta water as needed to achieve the desired consistency.

Serve

Plate the pasta and top with grilled peaches. Drizzle with additional pesto if desired. Enjoy your ZENELI CAPUTO Pesta Pesca!