Gemelli with Basil Pesto Kit for 4

This elegant and upscale dinner starts with freshmade gemelli, i spiral-shaped pasta. It’s tossed with fresh pesto sauce and finished with Stracciatella Cheese and a sprinkle of pine nuts!

Named after renowned 19th Century cookbook author Pellegrino Artusi, L’Artusi opened in New York City’s West Village in December 2008 to widespread critical acclaim, and remains one of the city’s most celebrated Italian restaurants. The beloved 110-seat trattoria presents a modern take on traditional Italian cuisine, and Chef Joe Vigorito’s menu of comforting pastas and elevated Italian classics have become standbys among the restaurant’s many loyal devotees.

MORE DETAILS

This package serves 4 people and includes

• Fresh Gemelli Pasta (16 oz.)
• Pesto Sauce (8 oz.)
• Stracciatella Cheese (4 oz.)
• Pine Nuts (4 oz.)
• Choose to add a signature olive oil cake!
  • 1 Olive Oil Cake
  • Creme Fraiche (8 oz.)
  • Raisin Marmalatta (10 oz.)
  • Powdered Sugar

Suggested Wine Pairing (Not Included)

• A crisp and citrusy Vermentino from Liguria

INSTRUCTIONS / STORAGE

• L’Artusi ships Monday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items shipped with ice packs, may thaw during transit.
• Pasta and sauce can be stored in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
• Pesto, pine nuts, and stracciatella should be stored in the refrigerator if planning to eat within 2 days of delivery. If storing for later use, freeze for up to 2 months. Thaw before use.

To Serve

Prep

• If frozen, allow pesto, pine nuts, and stracciatella to thaw in the refrigerator overnight.
• Pasta can be cooked frozen or thawed.
• In a large pot, bring 4 quarts of generously salted water to boil.

Prepare

• When the pasta water comes to a boil, add pasta and cook for 2-3 minutes, stirring occasionally.
• Once cooked, reserve 1 cup of pasta water and drain the pasta thoroughly.
• Return the pasta to the pot and add the pesto. Cook on medium heat for 1 to 2 minutes, adjusting the consistency with the reserved pasta water 1 tablespoon at a time, until the pasta is coated.
• Plate pasta and garnish with the stracciatella, pine nuts, and a drizzle of olive oil.
• Serve and enjoy!

Olive Oil Cake – Add On

• Allow cake and raisins to come to room temperature before enjoying.
• Whip cream until it reaches medium peaks.
• Sift sugar over cake and cut into 8 slices.
• Plate by adding a dollop of whipped creme fraiche to the side of a cake slice and a scoop of raisin marmellata to the other side.
• Serve and enjoy!

Suggested Wine Pairing (Not Included)
– A crisp and citrusy Vermentino from Liguria

Ingredients

• Pesto Sauce – Basil, Spinach, Garlic, Grated Parmigiano, Grated Pecorino Romano, Extra Virgin Olive Oil, Salt, Pine Nuts
• Pasta – Enriched Durum Flour (Niacin, Riboflavin, Thiamin, Iron), Whole Fresh Eggs, Water.
• Stracciatella Cheese – Dairy
• Pine Nuts – Pine Nuts, Salt, Garlic Powder, Urfa Biber

Allergens: Gluten, Wheat, Dairy, Soy, Eggs, Nuts