Cellentani with Rocket & Cashew Pesto

A vibrant spring pasta recipe where the peppery taste of fresh rocket blends with the creamy texture of cashews for a rustic, colorful pesto. Agnesi Cellentani’s unique shape perfectly captures the sauce, while toasted cashew crumbs add a delightful crunch. This dish is finished with extra rocket leaves, freshly ground black pepper, and a drizzle of extra virgin olive oil for an irresistible, fresh flavor.

Preparation time:
10 minutes

Cooking time:
10 minutes

Time to complete:
20 minutes

Ingredients for 2 servings

160g of Cellentani 93 Agnesi
50g fresh rocket (arugula)
40g cashews (plus extra for garnish)
50g grated Parmigiano Reggiano
50ml extra virgin olive oil (plus a drizzle for serving)
1 garlic clove
Salt, to taste
Freshly ground black pepper

Cellentani N° 93

Soak the cashews: Place the cashews in cold water for at least 4 hours. Drain well before using.
Cook the pasta: Bring a large pot of salted water to a boil. Cook Agnesi Cellentani until al dente. Reserve two espresso cups of cooking water before draining.
Make the pesto: In a blender, combine the rocket, soaked cashews, garlic, Parmigiano, olive oil (reserve 2 tablespoons for serving), a pinch of salt, and some black pepper. Add one cup of reserved pasta water and blend until creamy yet slightly rustic.
Toss the pasta: Transfer the drained pasta to a pan with the rocket pesto. Toss over medium heat, adding a little more pasta water if needed, until the sauce coats the pasta.
Serve: Divide onto plates and garnish with toasted cashew crumbs, extra rocket leaves, a twist of black pepper, and a drizzle of extra virgin olive oil.

Why choose Agnesi Cellentani for this dish?

✔️ Perfect texture – The spiral shape captures every bit of creamy pesto.
✔️ Superior quality – Made from the finest durum wheat for a rustic, authentic taste.
✔️ Ideal for spring recipes – Brings out the best in fresh, seasonal ingredients.

For a fresh and colorful meal, trust Agnesi Cellentani to make every bite special. Buon appetito!