Testaroli (type of pasta) with Genoese pesto


Ingredients for 4 persons:

  • 500 gr/ 1 lb 2 oz of testaroli
  • 500 gr/ 1 lb 2 oz of Genoese pesto
  • Salt to taste


Cook testaroli in abundant salty water and then add pesto. Serve them in a plate and decorate with some leaves of fresh basil.

Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.