Trenette with pesto
11.5 oz Trenette
3 tbsp basil
1 tbsp pine nuts
1/2 garlic clove
2 oz Parmigiano Reggiano cheese, grated
1.4 oz Pecorino cheese, grated
4 tsp extra virgin olive oil
Salt and pepper to taste
To prepare the Genoese pesto, mince the garlic and basil and add a pinch of salt to preserve the green color of the leaves.
When garlic and basil are perfectly chopped, put them in a mortar with the pine nuts and smash all the ingredients, adding a ribbon of oil to obtain a creamy pesto.
Put the pesto in a bowl and mix with the other ingredients: the grated Parmigiano Reggiano cheese, the aged grated Pecorino cheese, and any oil left, with salt and pepper to taste.
Cook the pasta in salted water and drain when al dente.
Dress in the bowl with the pesto and, if too dense, dilute with some of the pasta cooking water.
Blend the ingredient together very well and serve.
