- 1 lb. capellini
- 2 cloves garlic
- 2 tbs. basil, chopped
- 2 tbs. parsley, chopped
- 4 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 so as to obtain a dense but fluid sauce. Set aside.
Boil capellini in plenty of salted water. Be careful as these kind of pasta cooks 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.