Malloreddus Pasta With Basil Pesto Recipe

Cooking Directions

• STEP 1.To make the pasta, combine semolina flour and water in a bowl and knead until a smooth dough forms.
• STEP 2.Divide the dough into small pieces and roll each piece into a thin rope.
• STEP 3.Cut the rope into small pieces and press each piece against a gnocchi board to create ridges.
• STEP 4.Bring a pot of salted water to a boil and cook the pasta until al dente, about 2-3 minutes.
• STEP 5.Meanwhile, make the pesto by blending basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth.
• STEP 6.Drain the cooked pasta and toss with the pesto sauce until well coated.
• STEP 7.Serve the Malloreddus pasta with basil pesto hot, garnished with extra Parmesan cheese and fresh basil leaves.

Cooking Tips

• If you don't have a gnocchi board, you can use the back of a fork to create ridges on the pasta.
• For a creamier pesto sauce, you can add a spoonful of ricotta cheese to the blender.
• To store leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days.

Storage and Serving

• This dish is best served immediately after cooking to enjoy the fresh flavors.
• You can serve the Malloreddus pasta with basil pesto as a main course or as a side dish.
• Garnish with extra Parmesan cheese and fresh basil leaves for added flavor and presentation.