Featured Recipes


Rotelli con Pesto
Spiral Pasta with Pesto

YIELD: 6 to 8 servings

Recipe from Festa del Giardino by Sally Maraventano


Pesto Sauce:
2 cups of fresh basil leaves (if the leaves are large, tear into small pieces)

2 tablespoons of pine nuts

2 to 3 cloves of garlic

salt to taste

½ cup of grated Parmesan cheese

3 tablespoons of grated Romano cheese

½ cup to ¾ cup of olive oil (half olive oil and half extra-virgin)


1 pound of rotelli pasta or other pastas like conchiglie (fluted shell) pasta can be used





  1. Put all of the ingredients in a food processor bowl except for the olive oil.  Process until the consistency is pasty, scraping the bowl occasionally.
  1. Pour ½ cup olive oil through the feed tube of the processor until all is evenly mixed; add the remaining ¼ cup of olive oil if a more liquid consistency is desired, set aside.
  2. In a large pot bring 6 quarts of water, to which two tablespoons of salt has been added to a boil and cook the pasta until al dente (about 7 to 11 minutes).  Before draining the pasta save one cup of the cooking water.
  3. Drain the pasta and transfer to a warmed dish.  Toss with butter if desired.
  4. Add the pesto sauce, a little of the cooking water, if necessary, then toss well and serve hot or at room temperature.





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