Extra fine capellini with pesto

  • cooking icon 15 minutes


For 4 persons

  • 375 g

  • 60 g

    grated Parmesan cheese

  • 4 tbsp

    pine nuts for the pesto

  • 1

    bunch of basil

  • a few leaves of rocket

  • 75 ml

    olive oil

  • 3

    cloves of garlic

  • salt and pepper

Capellini extra fijn

Capellini extra fine

Soubry capellini extra fine is a further development of the regular Soubry capellini. Soubry capellini extra fine is even finer and combines wonderfully with Bolognese sauce and/or fish (such as anchovy fillets).


  1. Peel the garlic cloves. Keep a few basil leaves and a tablespoon of pine nuts for garnish.
  2. Mix garlic and remaining basil and pine nuts. Slowly add the olive oil. Season with salt and pepper.
  3. Cook the pasta al dente in plenty of water, then pour off and drain.
  4. Put the pasta in a bowl and pour the fresh pesto over it. Mix well.
  5. Ladle the pasta into plates. Sprinkle with pine nuts and Parmesan cheese. Top with a few leaves of rocket and basil.

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