A bright, summery pasta with roasted cherry tomatoes, basil pesto, creste di gallo, and creamy stracciatella.

Busiate alla Trapanese - a twisted pasta shape from Sicily tossed in a Trapanese pesto sauce made with tomatoes, almonds, Pecorino and basil.

Mandilli de Saea, the silky “handkerchief” pasta of Liguria, coasted in a smooth, creamy pesto alla Genovese sauce.

A bright and vibrant artichoke pesto with Parmigiano, fresh basil and arugula tossed with lumache pasta. A quick and easy spring pasta dish.

A quick and easy caprese pesto coucous pasta salad tossed with cherry tomatoes, basil, arugula, Parmigiano, mozzarella and basil pesto vinaigrette.

Your new favorite pasta salad! Radiatori pasta with prosciutto, burrata, slow roasted tomatoes, basil, pesto, Parmigiano & pistachio, tossed in an aged balsamic vinaigrette.

This "Tie Dye" fusilli pasta will have you swirling! It's tossed in a creamy tomato sauce and topped with burrata, pesto, pine nuts and fresh basil.

A quick and easy lemony-fresh pasta salad topped with creamy burrata and basil pesto.

A flavorful summer pasta dish using fresh vegetables from the farmers market!

An easy and flavorful summer pesto pasta with fresh mozzarella and roasted cherry tomatoes. It's great served hot or cold as a pasta salad!

An easy, creamy and comforting pasta dish! Mezzi rigatoni tossed in a smoky, cheesy basil pesto cream sauce topped with Parmigiano Reggiano cheese.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. Cascatelli or other short pasta 1 cup basil leaves, packed 3 oz. fresh baby spinach 1 jalapeño pepper, chopped (seeds removed if you don't want it to be too spicy) 1/4 cup pine nuts, toasted 1 garlic clove 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/3 cup extra virgin oliv

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. fusilli corti 1 cup basil leaves, packed 3 oz. fresh baby spinach 1/4 cup pine nuts, toasted 1/4 cup Parmigiano Reggiano, finely grated 1 bulb roasted garlic 1/4 tsp. salt Juice of 1/2 lemon 1/4 - 1/2 cup extra virgin olive oil 1/4 cup whole milk ricotta Directions: Roasted Garlic: Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are sho