When most people think of “pesto”, they’re thinking of Pesto Genovese, a sauce based in the holy trinity of basil, garlic, and salty Italian cheese. Originating from the City of Genoa, in the province of Liguria, Italy, this sauce has become a mainstay in America thanks to its punchy flavors and it’s perfect pairing with great pasta. For our recipe, we’re using the handmade, fresh Chitarrina from Un Posto Italiano, which has a fantastic flavor and texture from re-milled semola flour it's made from. Just keep an eye on it while it’s cooking -- unlike dried pasta, the fresh stuff cooks in just a matter of a few minutes. Take the pristine base of fresh pasta and add to it a vibrant pesto made with the best ingredients, like cheeses and olive oil both directly from Italy, and you have a dinner fit for even the most discerning Italian (or family member).