- 2 cups tightly packed fresh basil leaves
- 1/4 cup plus 4 tablespoons olive oil
- 1/4 cup of pine nuts
- pinch of salt
- 2 cloves of garlic chopped fine
- 1/2 pound of trenette
- 1/4 cup freshly grated parmigiano-reggiano cheese
1.Wash the basil in cold water and gently pat it dry with paper towels.
2.Put 1/4 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
3.In a large saute pan add 4 tablespoons of olive oil and 4 tablespoons of pesto, turn heat on low and heat through.
4.Bring a large pot of water to a boil. Add 1 tablespoon of salt and the trenette. Cook until al dente.
5.Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to high.
6.Add the 2 tablespoons of the water the pasta was cooked in, and the parmigiano cheese and stir vigorously coating the pasta completely with the sauce.
7.Transfer the pasts to individual serving plates and theItalian pasta recipe is ready to serve immediately. Enjoy the meal !