Pesto sauce

bread, large Swiss chard leaves, Olive oil,, Fine salt,, Black pepper,, garlic powder, dry white wine (50 ml), cutting board with knife, colander, skillet with lid, wooden spoon, parchment paper

square spaghetti (160 g), unwaxed lime (zest and juice), whole shrimp, finely chopped shallot, dry white wine (about 60 ml), Extra-virgin olive oil,, Salt,, Black pepper,, red pepper flakes, whole blanched almonds (90 g), Extra-virgin olive oil,, Juice of 1/2 lime

For the troccoli pasta, semolina flour (about 300 grams), all-purpose flour (about 100 grams), buckwheat flour (about 50 grams), eggs, Warm water,, For the pesto:, fresh zucchini blossoms, shelled walnuts, grated Parmesan cheese (about 50 grams), Olive oil, Salt

fresh spinach (about 150 grams), hazelnuts (about 40 grams), grated Parmesan cheese (about 30 grams), olive oil (about 25 grams), salt

pesto, frozen small shrimp (150 grams), cherry tomatoes (100 grams), penne pasta (150 grams), Olive oil,, Salt,

pasta (about 160 grams), finely chopped almonds, large bunch fresh basil, About 20 olives (I used stuffed olives), Salt and olive oil, to taste

arugula (about 200 g), cherry tomatoes, raw almonds (about 40 g), Pecorino Romano cheese (about 30 g), garlic, small bunch fresh basil, Extra virgin olive oil, Salt, Water,

paccheri pasta (about 400 grams), jumbo shrimp (about 500 grams), Extra virgin olive oil,, garlic clove, small glass cognac, small bunch fresh parsley, zucchini blossoms, pine nuts (about 100 grams), Ground ginger,, Salt,, Black pepper,, grated Parmesan cheese (about 100 grams)

For the pesto, fresh spinach (200 g), raw almonds with skins (50 g), extra virgin olive oil (25 g), Salt and pepper, to taste, For the pasta, durum wheat semolina flour (about 300 g), egg, Spinach cooking water,

linguine (400 grams), small jar Bronte pistachio pesto, fresh unwaxed lemon, butter (about 14 grams), Salt, to taste, Black pepper, to taste

cauliflower, trimmed (about 350 grams), sedanini pasta (about 150 grams)

purple potatoes (about 300 grams), flour (about 50 grams; use gluten-free pasta flour if desired), egg white, clams (about 250 grams), Arugula pesto,, garlic clove, chili pepper, Olive oil,, White wine, as needed for deglazing

small Romanesco broccoli, smoked tofu (75 grams), black olives (35 grams)

Carnaroli rice (about 450 grams), shrimp tails, mussels (about 1 kg), cuttlefish (or substitute with squid or calamari), fresh parsley, fresh basil, garlic cloves, dry white wine (about 60 ml), Extra virgin olive oil

speck, diced (about 150 grams), avocado, cream cheese (about 120 grams), Lemon juice, to taste, Salt and pepper, to taste, linguine (about 300 grams)

kale leaves (50 grams), ricotta cheese (50 grams), grated Pecorino Romano cheese (40 grams), garlic, extra virgin olive oil, pine nuts (50 grams), Nutmeg, to taste

farfalle pasta (about 380 grams), pesto (about 7 oz or 200 grams), heavy cream (about 200 ml), small shrimp (about 200 grams), Salt, to taste, Extra virgin olive oil, to taste

fresh strascinati pasta (about 300 grams), arugula (about 250 grams), fresh basil leaves (about 50 grams), walnuts, Salt, to taste, extra virgin olive oil (about 300–350 ml), Garlic, to taste, Cherry tomatoes, to taste, onion

fresh orecchiette pasta (250 g), medium potato, fresh spinach, cleaned (200 g), almonds (40 g), garlic-infused oil, extra virgin olive oil (50 ml), Salt, to taste, basil leaves, grated Parmesan cheese (50 g)

Carnaroli rice (about 400 grams), shallots, garlic, mussels, shelled (about 1 kg), white wine (about 50 ml), butter (about 30 grams), zucchini, pine nuts (about 40 grams), fresh spinach (about 300 grams), parsley, extra virgin olive oil (about 500 ml), Salt, to taste

arugula (about 50 grams), preserved lemon, almonds, anchovy fillets in oil, grated Parmesan cheese (about 40 grams), Olive oil, as needed; Water,, garlic (optional)

small shrimp (about 500 grams), peeled and deveined, linguine (about 400 grams), Pesto (made with garlic, almonds, pine nuts, salt, olive oil, basil), garlic (1 for the pesto, 1 for the sauce), Olive oil,, fresh basil leaves (about 50 grams), Pecorino cheese, grated (about 60 grams), Parmesan cheese, grated (about 60 grams), brandy, Salt, to taste, Black pepper, to taste

fresh whole wheat trofie pasta, tapenade pesto, Salt, to taste, Arugula, to taste, Cherry tomatoes, to taste, feta cheese, grated Parmesan cheese, salted ricotta cheese

linguine (400 grams), porcini mushrooms (1 kg), fresh hot chili pepper

Genovese pesto (about 30 grams), grated Parmesan cheese (about 8 grams), butter (about 2 tablespoons or 28 grams), small shallot, finely chopped, Chopped fresh basil, to taste, Vegetable broth,, Arborio rice (about 90 grams), dry white wine (about 50 ml)

kale leaves (about 120 grams), pine nuts (15 grams), almonds (15 grams), garlic clove, Salt, Red pepper flakes, to taste

broccoli (about 200 grams), broccoli rabe leaves, grated Parmesan cheese (about 50 grams), almonds (about 40 grams), garlic clove, Salt and pepper, Olive oil

fresh basil leaves (about 100 grams), pine nuts (about 40 grams; you can also use walnuts or almonds), grated Parmesan or Grana Padano cheese (about 100 grams), grated Pecorino Sardo cheese (about 20 grams), firm tofu (about 150 grams, if you want to replace the cheeses), Extra-virgin olive oil,, garlic cloves (optional)

Stems and trimmings from a 1 lb (500 g) head of broccoli, pistachio flour (plus more for garnish), grated Pecorino Romano cheese, Red pepper flakes, small piece of garlic, Extra-virgin olive oil, Salt, pasta

penne pasta (400 grams), mild Gorgonzola cheese (200 grams)