This corzetti pasta with caper pesto recipe is one of our favorite winter-friendly pestos. Fresh and flavorful yet available year-round, capers make an irresistible cold-weather pasta sauce. When basil is not in season, get creative – you can make pesto out of just about anything.
A delicious blend of capers, almonds, parmigiano reggiano cheese and extra virgin olive oil, this flavor-packed pesto brightens any pasta dish: capers have the ability of adding a salty, briny bite to whatever you toss them in. Always keep a jar of capers in your pantry. Once opened, they will keep for months in the fridge, providing endless cooking inspiration. We recommend using salt-cured capers instead of the ones preserved in vinegar as they retain their flavor and texture better, keeping moister and plumper.
If you wish to give the caper pesto some extra freshness, add some slow-cooked cherry tomatoes to your corzetti pasta right before serving.
Corzetti Pasta with Caper Pesto
- salt-cured capers
- parmigiano reggiano cheese, grated
- extra virgin olive oil
In a blender, add the salt-cured capers, almonds, parmigiano reggiano and extra virgin olive oil. Process until a roughly creamy pesto forms. Add more extra virgin olive oil if needed.
Make corzetti pasta and cook in salted boiling water until al dente. Drain and toss with the caper pesto. Divide among plates and serve immediately.