TRENETTE AL PESTO
Ingredients
320 g. of trenette pasta, 2 bunches of basil , 20 g. of pine nuts, 40 g. of
extra virgin olive oil cultivar Taggiasca, 30 g. of grana padano, 30 g. of pecorino
cheese and a clove of garlic.
Preparation
boil the trenette in salted water
and make the pesto with a mortar and pestle; this way the flavours will blend
well with each other without overpowering. Using the mortar and pestle, grind
together the basil, pine nuts and garlic, add the pecorino and grana cheeses,
a pinch of salt and pepper and blend everything together, adding just enough
extra virgin olive oil cultivar Taggiasca to make a thick sauce. When the pasta
is cooked al dente, add some more water in which the pasta was cooked to the
pesto and dress the pasta.
Wine suggested: vermentino
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