- 1 lb. capellini
- Two cloves garlic
- Two tbs. basil, chopped
- Two tbs. parsley, chopped
- Four tbs. grated Parmigiano
- 2 oz. olive oil
How to make Capellini con salsa verde:
Combine basil, parsley, garlic, and Parmigiano in a food blender. Start the blender and add olive oil to obtain a thick but fluid sauce. Set aside.
Boil capellini in plenty of salted water. Be careful as these kinds of pasta cook very quickly. Drain while still al dente, toss with the prepared sauce at room temperature and serve.
If too dry, add 2 tbs. of the cooking water.