From Capri to Vesuvius: A Bright Spring Pasta with a Southern Italian Soul

From Capri to Vesuvius: A Bright Spring Pasta with a Southern Italian Soul
by Ester Grosso

This Farfalle with Lemon and Walnuts Pesto is a celebration of Southern Italy's bold yet simple flavors. The zesty brightness of lemon meets the rich earthiness of walnuts in a pesto that feels both rustic and refined. Perfect for a sunny afternoon lunch or a light dinner, this dish pairs beautifully with Lacryma Christi del Vesuvio DOC Bianco Superiore, whose crisp minerality and citrus notes echo the flavors of the Amalfi Coast and the volcanic soils of Vesuvius.

Farfalle with Lemon and Walnuts Pesto

Ingredients for 4 people

• 320g of farfalle or pasta of your choice

• 100g of shelled walnuts

• The zests of 4 organic lemons

• The juice of 1 lemon

• Salt and pepper as required

• 4 tbsp of EVOO

• 2 tbsp of pecorino or parmigiano

Cooking Instructions

1. Start cooking the pasta in plenty of salted water.

2. In the meantime, prepare your pesto by inserting the walnuts, lemon zest, cheese, oil, a pinch of salt and fresh pepper in a blender, operating it intermittently until obtaining a homogeneous cream. Add some pasta cooking water if necessary.

3. Drain the pasta, season with the pesto, and mix slowly, adding the juice of a lemon.

4. Serve immediately with grated lemon zest and walnut crumbles.

Wine Pairing
Lacryma Christi del Vesuvio DOC Bianco Superiore – a mineral-rich white wine with citrusy freshness that mirrors the brightness of this dish and complements its nutty richness.