Walnut pesto is one of the most popular sauces for corzetti. You can make it in a blender, though the chunky, rough texture you get with a mortar and pestle adds delicious complexity to the dish.
Corzetti pasta with walnut pesto
Ingredients (serves 4):
For the sauce:
walnuts
parmigiano reggiano
extra virgin olive oil
white pepper
salt
For the corzetti pasta dough, use this recipe.
Prepare the walnut pesto by chopping the walnuts and the parmigiano reggiano in a food processor until finely chopped. Then add some extra virgin olive oil and process in pulses to a smooth paste. Season with salt and white pepper.
Once the pasta is cooked and drained, add the pesto and toss. Serve immediately.