Genoa-style pesto lasagna
For pasta
10 oz all-purpose flour
2 eggs
2 tablespoons Ligurian extra virgin olive oil
For Pesto
1 oz basil
½ oz pine nuts
1 clove of garlic
1 cup Ligurian extra virgin olive oil
2 oz grated Parmigiano Reggiano cheese
1 ½ oz matured pecorino, grated
salt and pepper to taste
For dressing
2 oz Parmigiano Reggiano cheese
3 ½ tablespoons Ligurian extra virgin olive oil
To prepare pesto alla genovese, wash and carefully dry the basil. Using a mortar and pestle, grind the basil with peeled garlic, pine nuts and a pinch of salt. Slowly add the olive oil and continue mixing until you have a smooth sauce.
You can also make pesto using an immersion blender, but do not keep the blender running for a long time because it will heat up the basil and alter its flavor. Best to pulse the ingredients until smooth.
Then, put the pesto in a bowl and mix in the grated Parmesan and pecorino cheese.
To prepare the pasta, pour to flour out onto a flat work surface and shape into a well. Add the eggs and olive oil to the center and begin mixing. If the dough is too dry, add a splash of cold water. Shape the douth into a ball and let rest for 20 minutes, covered with a towel or plastic wrap.
With a rolling pin or with the aid of a pasta machine, roll out the dough into very thin sheets. Using the tip of a knife, cut the sheets of pasta into 1 inch x 2 inch rectangles.
Cook the pasta in a large pot of boiling salted water for 4 or 5 minutes. Then drain and toss with the pesto in a bowl off the beat. Add a couple tbsp of cooking water to dilute the sauce.
Garnish the lasagna with the remaining Parmesan and a drizzle of extra virgin olive oil from Liguria. Serve immediately.
