Make the Garlicky Veal and Pesto Pasta from the New Episode of 'MOLTISSIMO'

In our latest episode of MOLTISSIMO, host Mario Batali whips up a magical Italian meal for the bicoastal guest duo of Wes Avila of LA's Guerilla Tacos and Nicholas Morgenstern of New York ice cream spot Morgenstern's. On the menu in this episode: pasta, duh. In this case, we're treated to a gigantic bowl of trenette genovese with hand-ground pesto.

When you think of pesto pasta, your mind's eye probably first goes to the cold plastic containers of mediocre penne at your local supermarket. Batali's trenette is light years better, savory and aromatic; plus, it's ready in just 30 minutes. It starts with a cheesy pine nut and basil pesto, which is then tossed with perfectly al dente noodles, crisp green beans, and hearty pieces of potato.

But that's not all. Batali also makes "Coietti," more popularly known as veal braciole, a dish that's special to several generations of the Batali family.

This dish, as many Italian classics do, starts with a fresh, flavorful tomato sauce, made with whole peeled tomatoes, carrots, thyme, onion, and plenty of garlic. Then, you'll pound your veal loin, season it wth salt and pepper, and rub it with a mixture of parsley, cheese, and nutmeg. Roll up your cuts, dredge them, fry them, and drizzle them with garlicky olive oil: cin cin, motherfuckers.

Stay tuned for more episodes of MOLTISSIMO (and recipes, too!), only on MUNCHIES.