Corzetti with marjoram pesto

I start this year preparing some corzetti (or croxetti), a kind of pasta which is part of the Genoese and Liguria tradition since the medieval ages. Among the oldest kind of pasta there are Corzetti (or Croxetti), small circles of pasta with a flowery decoration stamped on it. It is said that originally the stamp was done by pressing a coin on the pasta. Only afterwards this edible art developed and the pasta makers started to use elaborate wood stamps especially done for embossing any kind of design or noble family coat arm. The traditional seasoning of the West Italian Riviera: a light pesto made with marjoram, pine nuts, walnuts and parmesan cheese. Very quick and easy to prepare at the very last minute when the corzetti are boiling in the water. You find there recipe here below jointly with the recipe of the corzetti pasta. In the Italian Riviera we season corzetti also with the famous Genoa basil pesto sauce. If you want to try the recipe here the link for my Complete Guide to Pesto Sauce. Or you can season them also with the famous Walnuts sauce, which is a fabulous, easy and tasty vegan sauce to season you pasta.