Trenette al pesto alla genovese

INGREDIENTS for 4 PEOPLE 350 g trenette (trofie), 100 g basil, 30 g of grated pecorino cheese, 30 g of grated Parmesan cheese, 2 cloves of garlic, 1/2 tablespoon of salt, 100 g fine green beans, 2 medium potatoes, 30 g of pine nuts, 75 cc of oil.

For the pesto sauce: 100 g of fresh basil leaves, 30 g of pecorino cheese, 30 g of grated Parmesan cheese, 50 g of pine nuts, 2 cloves of garlic, 100 cc of Ligurian olive oil, salt, black pepper.

Pesto Preparation PROCEDURE switch on the grill.

Spread the pine nuts on a baking sheet and toast for 2 minutes; then let them cool.

Cleaned with a wet cloth the basil leaves.

Do not wash under running water to remove part of their perfume.

Raccoglietele marble in a mortar.

Add the garlic and pine nuts and the wooden pestle mash up to reduce them to mush.

Add gradually the two grated cheeses.

Transfer the pesto to a bowl of glass or ceramic.

Dilute with spilled oil, how do mayonnaise, lumping together with the wooden spoon.

Pepper and salt.

Trenette al pesto preparation You toast pine nuts for 5 minutes under the grill.

Collect in a marble mortar the basil leaves washed and dried, and the garlic cloves.

With the pestle crush the aromas against the walls of the mortar.

Add in the order the pine nuts, the salt and the two types of cheese, continuing to press until you obtain a homogeneous paste.

Pour? a wire? the oil, stirring constantly with a wooden spatula, always in a mortar.

Cook the trenette in salted water; al dente, drain, pour into a bowl and season with pesto.

There is no need to offer other cheese.