Your next great summer patio pasta recipe - Stringozzi with Umbrian Pesto (demo’d by Molly Broder & Cucina chef, Nat - cooking is more fun when you do it together 😉) This recipe from our Broders’ Archives is part of our Summer of Olive Oil series where we share our favorite ways to bring this ancient ingredient to the modern table. Umbria, a region in central Italy known lovingly as Italy’s Green Heart, is a lush land where herbs grow in abundance and the hills roll as far as the eye can see. This regional pesto is rustic, earthy, and bursting with fresh flavor. Paired beautifully with our housemade Stringozzi - an eggless pasta that delivers a terrific bite. Here’s the recipe: Ingredients: - 1lb. fresh Stringozzi - 2 cups packed basil (really pack it!) - ~ 1 cup loosely packed herbs (oregano, marjoram, thyme, whatever suits your fancy) - 1 clove garlic (minced) - 2 oz. Walnuts - 1/2 cup Extra Virgin Olive Oil - 2 1/2 oz. Pecorino romano - Salt & pepper q.b. (quanto basto - as...