Pici all'Etrusca: Pici With Etruscan Pesto

Name: Pici all'Etrusca: Pici With Etruscan Pesto
Cook time: 20 minutes
Cuisine: Italian
Ingredients: 4 ounces grated Pecorino Toscano About 4 tablespoons extra virgin olive oil; plus more as needed 3 cloves garlic 2 ounces (about 1 bunch) basil; just leaves 1 1/2 ounces (about ½ cup) parsley; just leaves ¾ ounces (a generous handful) mint; just leaves (plus more for garnish) 3 large eggs; boiled for about 8 minutes so the yolks remain moist Salt and black pepper; to taste 1 pound pici or other long pasta; either fresh or dried

Primo

Francine Segan | Thu, 04/06/2023 - 13:10

Pici with Etruscan Pesto, photo by Francine Segan

Photo courtesy of Francine Segan

Difficulty Level

Low

Cooking Time

20 minutes

Cost

Low

Pesto has been made in Italy since ancient Roman times, with variations in the types of herbs, nuts, cheeses and even spices. In ancient times, it was common to thicken these pesto sauces with breadcrumbs and even eggs.

While classic pesto Genovese is made with basil, pine nuts, oil and Parmesan cheese, Pesto all’Etrusca features aged pecorino and a mix of herbs — basil, parsley, and mint. It also omits the pine nuts and instead includes delightfully unexpected boiled

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Pici all'Etrusca: Pici With Etruscan Pesto

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