- Fresh short shape pasta (Casarecce and Garganellli work great!)
- 1 jar of Cipriani Organic Basil Pesto
- Pecorino Romano cheese
- House Preserved Lemon
- Cook pasta in boiling salted water until al dente.
- Using a large bowl, mix the pesto and cooked pasta together.
- Use a little pasta water to homogenize the sauce.
- Plate the dish, grate the pecorino all over and add some finely diced preserved lemon.
*Chefs tip: Don't heat the pesto in a pan! It will turn brown and bitter.*