Trofie Pasta with Fresh Basil Pesto alla Genovese

Ingredients:

350g Trofie pasta

40 leaves of fresh basil

1 Tbsp good quality grated Pecorino cheese

4 Tbsp good quality grated Parmesan cheese

2 Tbsp pine nuts

5 Tbsp quality extra virgin olive oil

1 Tbsp quality extra virgin olive oil

1 Clove of garlic (peeled and sliced)

Sea salt to taste

Good quality grated Parmesan for the table to serve

Method:

Wash the basil, place in a mortar with the pine nuts and garlic, a pinch of sea salt and dash of the first quantity of olive oil.

Once the ingredients start to form a paste add the grated cheeses and continue to mix until a creamy paste is formed.

Empty the mortar into a bowl and mix with the remaining olive oil from the 5 Tbsp.

Cook the pasta in salted water until it is al dente, remove from the water, drain and mix the other quantity of olive oil (1 Tbsp) through the pasta.

Tip the pasta into the bowl with the pesto place and gently mix the pesto through the pasta.

Garnish with a sprinkle of pine nuts and some fresh basil leaves

Serve immediately with the extra grated parmesan on the table.

Products used in this recipe