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Housemade Semolina Pasta from Glass & Vine

This signature dish from Executive Chef Giorgio Rapicavoli is light enough for summer, but tasty enough to serve all year long

Housemade Semolina Pasta

serves four


1 lb Semolina pasta
8 oz green peas
4 oz fresh basil
1 c Grana Padano, shaved
2-3 garlic cloves
2 c olive oil (plus an extra dash, for plating)
4 oz pistachios, toasted
4 oz Panko breadcrumbs, toasted
Salt, to taste


Combine basil, peas, garlic, cheese, and olive oil in a food processor. Pulse into a pesto sauce. Cook the pasta until it’s as tender as you want it to be. Mix the pasta with the green pea pesto and add the dash of olive oil. Garnish with toasted breadcrumbs, shaved cheese, and toasted pistachios. Buon appetito!