Nothing compares to fresh pasta especially when it’s rolled out really thin. Now cook it and top it with a pesto made with pistachios, lemon and olive oil, along with Parmigiano-Reggiano cheese and some finely minced chives and you have heaven on a plate. Join Chef G.S. Argenti as he takes you to the Amalfi coast and shows you how to make this spring seaside-inspired pesto with fresh pasta. You’re going to love it.
