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Mezzaluna Gremolata
Easy
This is the perfect Summer side dish for your favorite grilled meats! Try this recipe with Talluto's Mushroom Casoncello or Pesto Agnolotti pasta.
Prep
Cook
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| Category: | Agnolotti and Casoncello |
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Ingredients
For
3
Person(s)
ingredients
| 1 package Talluto's Mushroom Casoncello or Pesto Agnolotti |
| 1 cup fresh Italian parsley leaves |
| 0.5 cup fresh mixed herbs like mint, oregano, thyme, basil |
| 2 small cloves fresh garlic, chopped |
| juice from 1/2 lemon |
| 2 Tbsp capers, in brine |
| 1 Tbsp red wine vinegar |
| 0.25 cup Extra-virgin Olive oil |
| kosher salt, to taste |
| 1 pinch crushed red pepper flakes |
Mezzaluna Gremolata Directions
- Add all of the ingredients to a food processor.
- Pulse/blend until the desired consistency is achieved.
- Cook the pasta in boiling salted water according to the instructions on the package, 6-8 minutes.
- When the pasta is al dente, either toss the pasta with the gremolata or plate and drizzle the gremolata over the pasta.
- Serve alongside your favorite grilled meats and/or vegetables for a bright summertime treat.
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