Pasta al Pesto Genovese

Name: Pasta al Pesto Genovese
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 60 g Fresh Basil; 30 g Pine Nuts; 1 clove Garlic; 50 g Parmesan Cheese; 20 g Pecorino Romano; 120 ml Extra Virgin Olive Oil; 400 g Trofie Pasta; 1 teaspoon Salt

by Rafaela Santos

Community· not yet rated

Fresh basil, pine nuts, garlic, Parmesan and Pecorino pounded into a vivid green pesto and tossed through pasta with a little starchy water.

Time:20 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Pecorino Romano20 gmissing

Parmesan Cheese50 gmissing

Pine Nuts30 gmissing

Extra Virgin Olive Oil120 mlmissing

Trofie Pasta400 gmissing

Fresh Basil60 gmissing

Salt1 teaspoonmissing

Garlic1 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Wash and thoroughly dry the basil leaves. Lightly toast the pine nuts in a dry pan until golden, then leave to cool.

Using a pestle and mortar or a food processor, crush the garlic and pine nuts with a pinch of salt to a paste.

Add the basil a handful at a time, grinding until you have a bright green paste.

Work in the grated Parmesan and Pecorino, then slowly stream in the olive oil until the pesto is loose and glossy. Season to taste.

Cook the pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining.

Toss the pasta with the pesto off the heat, loosening with a splash of pasta water so it clings evenly. Serve at once.

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