Classic Pasta al Pesto Genovese
Традиционно ястие · Italian
The quintessential Ligurian dish, featuring perfectly cooked pasta coated in a vibrant, fresh basil pesto made with pine nuts, garlic, Parmesan, Pecorino Sardo, and olive oil.
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Съставки
- Trofie pasta400g
- Fresh basil leaves50g
- Pine nuts30g
- Garlic cloves2
- Parmigiano-Reggiano cheese, grated50g
- Pecorino Sardo cheese, grated25g
- Extra virgin olive oil100ml
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Cook the trofie pasta in a large pot of generously salted boiling water according to package directions until al dente.
- 2
While the pasta cooks, prepare the pesto: In a mortar and pestle, pound the garlic cloves with a pinch of salt until a paste forms. Add the pine nuts and pound until smooth. Add the basil leaves gradually, pounding until a smooth paste forms. Stir in the grated Parmigiano-Reggiano and Pecorino Sardo cheeses.
- 3
Slowly drizzle in the extra virgin olive oil while stirring continuously until the pesto is well combined and emulsified.
- 4
Drain the pasta, reserving about 1 cup of the pasta water. Return the pasta to the pot.
- 5
Add the pesto to the hot pasta and toss well to coat. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- 6
Season with salt and black pepper to taste. Serve immediately, garnished with extra cheese and basil leaves if desired.
