Trenette Col Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch basil
- 50 g parmesan, rated or pecorino cheese
- 2 tablespoon pine nuts
- 400 g pasta (Trenette, flat spahetti from Liuria) or thin ribbon pasta
- 3 clove (s) garlic
- 125 ml olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Pesto: just rub the leaves of 1 large bunch of basil, do not wash. Lightly toast 2 tablespoons of pine nuts in a pan. Roughly chop 3 cloves of garlic. Grind all three ingredients in a mortar with a pinch of salt to a paste or puree them finely in a blender.
- Transfer to a bowl, alternately stir in 1/8 l olive oil and 50 g freshly grated cheese, until a creamy cream is formed.
- Bring 2-3 liters of salted water to the boil in a large saucepan and cook 400 g Trenette until al dente.
- Stir 3-4 tablespoons of hot pasta water into the pesto.
- Drain the trenette, mix in a preheated bowl with 3/4 of the sauce. Finally, pour the rest of the pesto over it.
- Trenette - long, thin and flat noodles that are most reminiscent of spaghetti and which are only known under this name in Liguria. And pesto? No question about it - the most remarkable combination of basil, garlic and olive oil!
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