Trenette with pesto Genovese
Bursting with the flavour of fresh basil, pine nuts and parmesan, this dish is perfect for lunch or dinner.
• 400g trenette pasta
• 30g basil
• 15g pine nuts
• 1 garlic clove
• 60g grated parmesan
• 40g grated pecorino
• 200 ml extra virgin olive oil
• Salt and pepper, for seasoning
1. To prepare the pesto, finely chop garlic and basil, and add a pinch of salt to maintain the green colour of the leaves.
2. Transfer chopped garlic and basil to a mortar and add pine nuts.
3. Grind the ingredients thoroughly, adding a drizzle of oil until they become a “pesto” (paste).
4. Place the pesto in a bowl and combine with parmesan, pecorino and any remaining oil.
5. Season with salt and pepper.
6. Meanwhile, cook pasta in a saucepan of salted boiling water.
7. Drain when al dente and toss through pesto.
8. If the mixture is too thick, dilute with some of the pasta water.
9. Serve immediately.