Mezzaluna Salsa Verde

This recipe is perfect to accommodate your favorite grilled meats. Try this recipe using Talluto's mushroom-filled casoncello or pesto-filled agnolotti pasta.



Category: Agnolotti and Casoncello


For 3 Person(s)

What you'll need:

1 package Talluto's Mushroom Casoncello or Peso Agnolotti
1 cup fresh Italian parsley leaves
1/2 cup fresh mixed herbs like mint, oregano, thyme, and basil
2 cloves fresh garlic, chopped
1/2 medium lemon, juiced
2 Tbsp capers, in brine
1 Tbsp red wine vinegar
1 cup extra-virgin olive oil
3/4 tsp kosher salt
1/4 tsp red pepper flakes

Mezzaluna Salsa Verde Directions

    1. Make the green sauce by adding the fresh herbs and the garlic to a food processor.
    2. Pulse gently to roughly chop and combine the herbs and garlic.
    3. Add the olive oil, vinegar, lemon juice, capers, salt, and crushed red pepper flakes.
    4. Pulse and blend the ingredients again until the desired consistency is achieved. (approx. 1 minute)
    5. Cook the pasta in boiling salted water according to the instructions on the package, for 6-8 minutes.
    6. Drain the pasta well and toss with the salsa verde or drizzle the sauce over the pasta on the plate.
    7. Serve alongside your favorite grilled meats and/or vegetables for a bright summertime treat.

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