April 17, 2021

Clover x Seven Hills Pasta

Share:

Chris first discovered Seven Hills Pasta last year and we’ve been absolutely stunned and honored to have them right in our backyard. If you’ve tried some of the pasta dishes in our meal boxes, you may have gotten hooked too. We haven’t had pasta this good since the Clover trip to Italy!

The next 100 people to buy 2- or 4-person-sized meal boxes for delivery/pickup Thursday 4/22 will get a free gift of 1 box of Seven Hills organic semolina fusilli pasta! 

Founded in Melrose, MA by Giulio and Carol Caperchi, Seven Hills Pasta Co. crafts artisan pasta from two simple ingredients: semolina hard wheat and water. Their pasta is extruded through custom made bronze dies imported from Italy, giving each shape a rustic texture that absorbs even the silkiest of sauces. The pasta is then slowly air dried for over 24 hours, creating the firm al dente quality that industrial mass-produced pasta manufacturers only dream about. 

Giulio has shared his favorite recipe for fusilli with pesto in the style of Genoa—if you manage to snag one of the boxes of pasta in your meal box on Thursday, we recommend cooking up a batch!

Recipe: Fusilli al Pesto Genovese
Spring has sprung and lovely fresh tender greens are finally in season. What better way to celebrate than a freshly made pesto to gently coat your artisan Seven Hills Pasta Co. Fusilli? The following recipe is a straightforward traditional pesto hailing from Genoa in northern Italy. But do not let the dogmas of tradition hold you back. Feel free to substitute basil with any other herb or a mixture of herbs (I like to put some fresh mint in). Feel free to substitute pine nuts with almonds or walnuts. And to make this recipe 100% vegan, just substitute Parmigiano cheese with toasted breadcrumbs (a trick I learned from star chef Massimo Bottura). The key, in my humble opinion, is to roast your garlic cloves and add a dash of lemon juice at the very end. Fusilli is pesto’s best friend, as the sauce likes to find it’s way in this pasta shape’s lovely nooks and crannies. Buon appetito!

—Giulio Caperchi

Ingredients
2 Cups of fresh basil leaves
2 Tablespoons toasted pine nuts
1/2 Cup of Parmigiano Reggiano cheese (Substitute with breadcrumbs for a vegan option)
3 Roasted Cloves of garlic
1/2 Cup of Extra Virgin Olive Oil
Squeeze of lemon juice and/or lemon zest
Salt and pepper to taste

Directions:

  1. Peel your garlic cloves, drizzle with olive oil and wrap in tinfoil. Roast at 350 degrees for 10-15 minutes or until lightly golden and soft.
  2. Toast your pine-nuts (or other nut you are using) on a hot pan for just under a minute.
  3. In a pestle and mortar or in a food processor add basil leaves, pine nuts, roasted garlic, parmigiano and almost all of the olive oil, and process thoroughly. If your pesto is too thick, add the remaining olive oil. You may also add a little bit of cold water to make your sauce smoother.
  4. Taste your pesto. Then add salt and pepper to your liking and a squeeze of lemon juice.
  5. Your pesto is now ready to be mixed with your Fusilli!

Chef pro-tip: if using a food processor, the metal blades will oxidize your basil and turn it a dark unappealing green. Throwing in one or two ice cubes in the food processor while mixing helps prevent this.

Wondering which box we recommend ordering for this collab? We’ve consulted our meal box experts we recommend you try our brand new…

PS: To clarify what we mean by 2- or 4-person meal box, the following boxes are eligible for the gift if ordered for delivery of pickup on 4/22: Earth Day Box, Starter Box, Spring Seasonal Box, Breakfast Box, Classics Box, Mediterranean Box, Post-Meat Box, and Gluten-Free Box. We have a very limited amount of free gifts (they go quickly!), and only first 100 eligible boxes ordered will receive.

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 18, 2023
As you might know, we love feedback. Survey Day is a tradition that harkens back to the first days of the food truck, over 10 years ago. If you got a card in line today at Clover, or if you ordered on the app today, click here to take the survey. Huge thanks for helping us improve.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)