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Croxetti with Creamy Pine Nut Sauce
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Croxetti with Creamy Pine Nut Sauce

A Ligurian tradition dating back to the Middle Ages, Croxetti is flat, disc shaped pasta embossed with a traditional design. Our friends at Pasta di Liguria are amongst the few local pasta makers that still prepare this distinctive format, which is as delicious as it is beautiful.
Pasta di Liguria produces authentic, artisanal organic pasta with only the finest organic Italian wheat and pure mountain spring water. The Ligurian region boasts both incredible coastlines and the picturesque Apennine mountain range. The local cuisine reflects both the bounty of the sea and the mountains and the distinct cultures of these contrasting landscapes. Pasta di Liguria, led by the Minaglia brothers specializes in pasta shapes unique to the region honoring centuries-old traditions of pasta making in Liguria. 
Pair their Croxetti with Laurel Evans’ silky-smooth, creamy pine nut sauce (it comes together in a flash!) for a quick and flavorful weeknight dinner. 

Croxetti with Creamy Pine Nut Sauce

  • 1 slice stale or lightly toasted white bread, crusts removed
  • 1/3 cup milk
  • 1/2 clove garlic, finely chopped or grated
  • 1/2 cup (70 g) pine nuts 
  • Fresh marjoram
  • Extra virgin olive oil
  • 1/2 cup finely grated Parmigiano Reggiano cheese
  • 10.5 oz (300 g) Croxetti

Makes 4 servings

  1. Place the slice of bread in a shallow bowl, pour the milk over it and set aside for 10 minutes. Place a large pot of water to boil over high heat. When the water boils, add a heaping tablespoon of salt and the pasta.
  2. Meanwhile, combine in a food processor: garlic, most of the pine nuts (save a handful for garnishing), the leaves from a sprig of fresh marjoram, and about 3 tablespoons olive oil. Squeeze excess milk out of the slice of bread and add to the food processor. Pulse until a smooth, thick paste forms. Add a ladleful of pasta water and blend until smooth. Add the parmesan cheese and pulse gently until just combined. Pour mixture into serving bowl and add more pasta water, if necessary, until you have a creamy sauce. 
  3. When pasta is cooked al dente, drain, reserving a cup of pasta water in case the sauce needs more thinning. Stil pasta into sauce, adding more water, a tablespoonful at a time, until creamy. Garnish with toasted pine nuts and fresh marjoram. Serve!



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