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You are here: Home / vegetarian / Corzetti Pasta with Black Olive Pesto

Corzetti Pasta with Black Olive Pesto

2 January 2020 by Filippo Romagnoli

  • corzetti pasta with black olive pesto

Versatile and tasty, dark olive pesto is perfect for an impromptu dinner. The tangy flavor of Italian olives, creamy pine nuts and spicy pecorino Romano cheese makes our corzetti pasta with dark olive pesto a family’s favorite. If you want to serve a richer primo piatto, top each plate with some crumbled aged goat cheese, which will give the corzetti a more nuanced flavor and texture.

Corzetti Pasta with Black Olive Pesto

Ingredients:

200 gr pitted Italian black olives
5 tablespoons extra virgin olive oil
20 gr grated pecorino Romano cheese
20 gr pine nuts

Place the olives, extra virgin olive oil, pecorino Romano cheese and pine nuts in a food processor and pulse everything together. Process until your pesto is smooth and even.

Prepare your corzetti pasta as usual, cook until al dente, drain and toss with the black olive pesto. Serve immediately with some extra grated pecorino romano or, alternatively, with some crumbled goat cheese.

Filed Under: vegetarian

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HELLO AND WELCOME TO ROMAGNOLI!

We’re a family of woodcarvers located in Tavarnelle Val di Pesa, a tiny town 20 minutes from Florence, Italy. We specialize in handcrafted wooden pasta tools such as corzetti stamps and rolling pins. We’ve been working as woodcarvers in Tuscany since 1918.

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ABOUT CORZETTI STAMPS

A corzetti stamp is a two-piece pasta tool: one piece is a pasta cutter, the other is an engraved stamp with a design that embosses itself on the pasta. Our corzetti stamps are handmade in our Tuscany-based workshop using quality woods and no paint or lacquer.

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