Einkorn Caserecce with pesto
A classic Ligurian recipe, simple, fast, vegetarian and tasty.
500 gr Einkorn Organic Caserecce Visvita
340 gr Genoese pesto
Boil the pasta in abundant salted water and, once drained, season with the Genoese pesto.
If necessary to make the paste more creamy, add a few tablespoons of cooking water to the pot.
The Genoese pesto can be purchased ready,
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processed, amalgamated, crushed by hand with a mortar and pestle.