Trenette al pesto
Instructions
Put in a mortar the Basil, garlic, pine nuts, (boiled potatoes) and a pinch of salt and pound well adding little by little, half of the cheese and the Parmesan cheese; incorporate the oil finally stirring.
Cook the trenette, drain, sprinkle with the remaining cheese and two tablespoons of the cooking water, seasoning them with pesto and stir.
Ingredients and dosing for 4 persons
- 400 g of type trenette pasta
- 50 g of basil
- 70 g of grated pecorino cheese
- 3 cloves of garlic
- 1 handful of pine nuts
- 1 boiled small potatoes (optional)