Pesto is one of those simple sauces that requires real attention, because behind its apparent ease there is a very precise logic: few ingredients, fresh and of excellent quality, transformed into something remarkable. What makes it even more interesting is that there is not just one pesto. Alongside the great classic — Genovese basil pesto, fragrant, creamy and deeply connected to summer — there is a whole world of vegetable pestos: from the most delicate to the most intense, each with its own texture, aroma and balance.
Yet there is one detail that truly changes the result, and it is often underestimated: the pasta shape. Depending on the ingredients used, pesto does not always coat pasta in the same way, and it does not always have the same density.
With basil pesto, the most classic choice remains long pasta. Linguine, thanks to their slightly flattened shape, offer a broad surface on which Genovese pesto can cling evenly and continuously.
Spaghettoni, on the other hand, are ideal for those who enjoy a fuller, more substantial bite. Their greater consistency pairs beautifully with the density of the sauce, creating a combination for true pasta lovers.
For fresher, lighter summer pasta dishes, Rotelle with pesto are a perfect alternative, especially with a handful of whole pine nuts added at the end.
Zucchini pesto has a natural sweetness and a delicate creaminess. It can be prepared with raw or lightly blanched zucchini, peeled almonds, mint, basil leaves and grated Parmigiano.
When the pesto is more rustic, with zucchini only partially blended or enriched with chopped almonds, Ruote Medie become a particularly interesting pasta shape. Their geometry, made of spokes and internal spaces, allows the cream to settle in an irregular yet harmonious way.
Lumache, instead, hold the zucchini pesto inside their cavity, making each bite fuller and more generous. They are ideal when the sauce has a creamy consistency, which we suggest pairing with a light savoury note of ricotta salata.
Pistachio pesto pasta has a richer structure than other vegetable pestos. Pistachio brings sweetness, fat, aromatic intensity and a naturally grainy texture.
Mezzi Paccheri enhance the creamier and more enveloping side of the sauce: their cavity welcomes the pesto and makes the bite generous, especially when the sauce is enriched with more substantial ingredients such as lightly seared prawns, sun-dried tomatoes, stracciatella or orange zest.
Casarecci, on the other hand, are particularly interesting because they recall a tradition of short pasta deeply rooted in Mediterranean and Southern Italian cooking. Their gently twisted shape holds pistachio pesto in its folds, creating a natural balance between the sweetness of the nuts and the consistency of the pasta shape.
Arugula pesto has a more peppery, slightly bitter and fresher character than many other vegetable pestos. For this reason, it needs to be handled with care: if it is too concentrated, it can become aggressive, while if it is balanced with nuts, cheese and pasta cooking water, it becomes a very elegant sauce, able to bring a green and slightly spicy note to the dish.
Penne Lisce pair very well with arugula pesto, especially when the sauce is creamy and well emulsified. Their smooth surface allows the pesto to spread evenly, without emphasising its more bitter side. The result is a more composed and balanced dish, where arugula remains the protagonist without becoming overwhelming.
Dischi Volanti, instead, are more suitable when arugula pesto is enriched with ingredients that add body: chopped nuts, roasted cherry tomatoes and small toasted breadcrumbs. Their wide, concave shape gathers the cream and holds the denser parts of the sauce, creating a more intense and dynamic bite.
