 | 2 bunches basil |
| 3 tblsp pine nuts |
| 2 garlic cloves |
| 1 tblsp freshly grated sharp Pecorino
cheese |
| 1 tblsp grated Parmesan cheese |
| 500 ml extra virgine olive oil |
| salt |
| 2 or 3 potatoes cut into pieces |
| 155 gr. green beans trimmed |
| 410 gr trenette (thin ribbon pasta) |
| 15 gr. butter |
|
| Immerse the basil leaves in boiling
water for 1 minute. Wash and dry the leaves and shred them by hand. Put the basil in a
mortar with the pine nuts and garlic and work until the mixture is reduced to paste. Add
the cheeses and the oil a little at a time, still pounding, alternating the Pecorino and
Parmasan and taking care that each addition is absorbed before adding more. |
| as the mixture thickens add a little
more oil, and at the end taste and add salt, if necessary. the resulting pesto is a creamy
soft sauce. |
| about 10 minutes before cooking the
pasta cook the potatoes in boiling water until tender. while the pasta is cooking, cook
the green beans in boiling salted water until al dente. |
| cook the trenette in boiling salted
water until al dente. Before draining the trenette, stir the butter and a little of the
pasta's cooking ater in de pesto sauce to dilute it and give it a creamier consistency. |
| Drain the pasta and vegetables , dress
with the pesto and serve. |
|
