Grind the basil, walnuts, garlic, cheese, cream, 5 tbsps olive oil, pepper and little salt to make the pesto sauce.
Boil the Capeletti adding a tsp of oil and little salt in the water until almost done.
Strain it and run under cold water to keep the pasta from sticking.
In a pan heat the remaining oil and add the pesto sauce.
Tear some basil leaves and add to it.
Tip in the boiled Capeletti and stir carefully.
If you want you can add a little grated cheese .
Garnish with basil leaves and drizzle some herb or chilli infused oil before serving.
