Print Recipe
Spaghetti alla Chitarra with Pesto and Stracciatella Cheese
V – O
  1. Cook pasta in a saucepan of boiling salted water, following packet instructions. Drain and return the pasta to the pan.
  2. Meanwhile, in a food processor blend basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
  3. Slowly add oil in a steady stream. Process to combine and season with salt and pepper.
  4. Add pesto to pasta, toss to combine and top with the fresh stracciatella cheese.