April 17, 2021

Clover x Seven Hills Pasta

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

November 29, 2023
I’m writing to share some news: we’ve decided to permanently close CloverROW, our outpost in the Assembly Row neighborhood of Somerville. The closure of this restaurant is part of the whole company’s focus on reaching financial sustainability and positioning us for future growth. These decisions are really hard, but they’re necessary steps for us to simplify Clover. And, happily, all the amazing staff at CloverROW, including the manager Joe, will be able to move into other Clover restaurants. The math is straightforward…
November 28, 2023
These sweet potato latkes date back to early days on the Clover food truck. They’re so yummy and the sweet potatoes lend them such a fun golden color. They’re probably the most popular item in our Hanukkah Meal Box, which you can get delivered on December 7th. Inside the box you’ll find: 
November 21, 2023
Hope everyone has a great Thanksgiving. We will be closed Thursday 11/23 at all locations. For our kitchen team, it will be a good chance to rest after prepping a ton of Brussels casseroles for our Thanksgiving Box : ) As for the days surrounding Thanksgiving, we’ll be open normal hours, except for CloverFIN (Financial District) and CloverHSC (Harvard Science Center) which will be closed tomorrow and Friday. CloverHSQ (Harvard Square) will be closing early (at 8pm) tomorrow. 
November 16, 2023
I’m not a big believer in multitasking (which, in my experience, is doing a bunch of things simultaneously and badly.) But there’s a lot going on at Clover right now, so I had to break my No Multitasking Rule on Wednesday. I asked Michele and Greg on our Finance team if they’d mind if I took myself off video during a meeting to review Accounts Payable. “I have to draw a cartoon Delicata Squash,” I explained, reasonably.
November 16, 2023
Some of you have been asking for a sides-only box – and it’s true, sides are the best part, aren’t they? We’re making a limited number of boxes with mashed potatoes, gravy, stuffing, cranberry sauce, and King Brussels’ Casserole. Each Sides Box serves 6-8 people and can be delivered to your door for 11/21 or 11/22. 
November 9, 2023
The moment you’ve waited for is here. Western Mass Brussels sprouts are back in the restaurants, which means the King himself has landed! What’s on this glorious sandwich and why is it the King of all seasonal sandwiches? A dijon-mayo spread, smoked Grafton cheddar, fried Brussels tossed with za’atar (a Middle Eastern spice blend), pickled red cabbage, and toasted hazelnuts.
November 6, 2023
On Friday we had a company meeting with all our leadership to talk about a decision we’ve made about the future of Clover. We are all focused on putting Clover on solid financial footing so we can continue to make the food you love for many years to come. COVID changed everything for restaurants like us. The way we eat, drink, work, and get together has shifted substantially and, while Clover has seen a steady recovery in sales…
October 29, 2023
Julia here. Today, October 29, is Clover’s birthday! 15 years of perfect pita, crispy chickpea fritters, countless sandwiches that cycle with the seasons, and of course the occasional birthday cupcake. How lucky are we? Although I’ve been working at Clover for a year and a half, this was my first week as CEO. I’m excited and honored to be stepping into this role. I’ve been a Clover enthusiast for a long time – since my first taste of a Blue Oyster Mushroom sandwich as a grad student in 2013. As COO and now as CEO…
October 26, 2023
If you stop by tomorrow (Friday 10/27) around 11am, you might be treated to a bit of Clover history in the form of a carrot cupcake with buttercream frosting. One per paying customer, while they last! And they may not last long : )
October 26, 2023
A bunch of you have been asking, and yes, we are doing a Thanksgiving Box menu again this year, with all the favorites from years past – Hubbard Squash glazed with maple-Sriracha butter, mashed potatoes, gravy, Ayr’s dad’s walnut-mushroom patè, stuffing – there’s even a limited run of Petsi pies. Free delivery to your door if you’re within 30 miles of us. Click here to reserve yours.
October 22, 2023
I’ve recently asked somebody who believes in Clover as much as I do to step into the CEO role. Julia Wrin Piper has been Clover’s COO for the past 18 months and will take over running the company day-to-day. I’ll be shifting my efforts to provide support for Julia and the team, work on growth opportunities, and pursue partnerships that will amplify Clover’s mission. I’ll remain a member of the Board of Directors and active as an advisor and mentor. Clover is facing a potent mix of opportunity and challenge right now and I know Julia is exactly the right person to lead the team through these twists and turns.
October 18, 2023
On 10/29 Clover will turn 15 years old. It’s been 15 years since we first pulled up a tiny white food truck to the MIT campus in hopes of testing a menu that could make a dent in global warming. Since then we’ve supported so many local farmers; had tons of adventures on board trucks and restaurants; and met tons of wonderful customers. And most of all we’ve made food. Lots and lots of food. In honor of our 15th birthday, we sent out a survey asking you about your favorite LONG-LOST MENU ITEMS. We’ve picked the top results and we’re going to bring them back for one day only – in the form of a Birthday Meal Box!