Campanelle Pasta with Basil-Nettle Pesto

Tossed with sautéed leeks and fragrant garlic, this pasta is bright and fresh for spring.

1 pound Lagana Foods campanelle pasta
F&L basil-nettle pesto
1 leek, trimmed of tough ends, with white and light green parts chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
½ cup Grana-style cheese, for serving
Sea salt and fresh ground pepper

1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until campanelle is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.

2. Meanwhile, heat olive oil in a skillet over medium heat. Once warm, add the leeks and garlic, tossing to coat with oil. Season with salt and pepper, then cover and sweat until leeks are tender and garlic is fragrant, about 4-5 minutes.

3. Add drained pasta to the skillet with the leeks and garlic, then toss with butter and basil-nettle pesto. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with Grana-style cheese to sprinkle over pasta.

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