I highly recommend Wegman's Amore Mafaldine or a pasta shape with ridged edges that the sauce can cling to, like farfalle, fusilli, or campanelle. While the pasta cooks, make the white pesto.

There’s a gorgeous mafaldine in pesto with burrata at Ambrosia Restaurant too, which I ate at the peak of basil season. I think we’ll be seeing a lot more of this extruded beauty in the new year.