Classic Pesto
Ingredients
Preparation
Add the garlic and pine nuts to the bowl of a food processor. Pulse until finely chopped. Add the basil and pulse again until all ingredients are evenly combined. With the processor running, slowly stream in the olive oil until fully incorporated.
Transfer the pesto to a bowl and stir in the Pecorino Romano cheese.
Bring a large pot of salted water to a boil. Add the radiatori and cook for 3–5 minutes, until al dente.
Drain the pasta and toss with the pesto. Serve immediately.
This Classic Pesto with Borgatti’s Radiatori is your go-to summer recipe. Made with fresh basil, garlic, pine nuts, and Pecorino Romano, this homemade pesto sauce clings perfectly to the ridges of our Radiatori pasta—ensuring bold, herby flavor in every bite.
Whether you’re serving it warm for a weeknight dinner or chilled as a pasta salad for a picnic, this quick and easy pesto pasta recipe is a seasonal favorite. Ready in under 30 minutes, it’s ideal for garden-to-table eating, farmers market inspiration, and summer gatherings.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
