Happy Monday Pasta Lovers! This week, our head chef, Nat, joins Molly Broder in preparing this beautiful and simple summer pasta. The perfect weeknight patio dinner made with our new egg-less and vegan fresh pasta: Stringozzi. Stringozzi with Umbrian Pesto 🌿 🧄 Ingredients: • 1 lb. fresh stringozzi (egg-less & vegan) • 2 cups packed basil • ~ 1 cup loosely packed herbs (oregano, marjoram, thyme) • 1 clove garlic (minced) • 2 oz. walnuts • 2 1/2 oz. grated pecorino romano • Salt & pepper q.b. (quanto-basto - as much as needed) Directions: - Begin boiling your pasta water. 4 quarts of boiling water per pound of pasta. Add 2 Tbsp. salt to water. - In a food processer, add your garlic to mince (optional: mince by hand or motor & pestle) - Add walnuts to chop (optional: chop by hand or motor & pestle) - Add herbs to processor (optional: add to blender or ninja) - Add olive oil in gradually to blend - Add in cheese and blend quickly to create a rough, rustic paste - Salt & pepper to tas...