Name: Homemade genovese pesto pasta with basil and pine nuts
Total time: 25 min
Yield: 4 servings
Cuisine: Italy
Ingredients: Linguine - 400 Gramme(s); basil - 50 Gramme(s); pine nuts - 30 Gramme(s); parmesan - 40 Gramme(s); Pecorino - 20 Gramme(s); garlic - 1 Unité(s); olive oil - 8 Centilitre(s); salt - 1 Pincée(s); Green beans - 100 Gramme(s); potato - 1 Unité(s)

Ingredients

4 servings

Linguine 400 Gramme(s) or trofie
basil 50 Gramme(s) leaves, very dry
pine nuts 30 Gramme(s)
parmesan 40 Gramme(s) grated
Pecorino 20 Gramme(s) grated
garlic 1 Unité(s) clove
olive oil 8 Centilitre(s)
salt 1 Pincée(s)
Green beans 100 Gramme(s) optional, Genoese
potato 1 Unité(s) small, optional

Steps

In a mortar or blender, reduce garlic, pine nuts and a pinch of salt. Add the basil, then the cheeses. Stir in the mesh oil. Keep cool.
Cook the pasta. If you're making the Genoese version, add diced potatoes and beans to the water.
Drain with a glass of water. Off the heat, mix the pasta with the pesto and 2 to 3 spoonfuls of water, until topped.
Serve right away, a little parmesan on the plate. Never warm the pesto.

Notes

Pesto does not like fire: it is relaxed with cooking water, out of the pan. Trofies or linguine, whatever; avoid overly thick pasta.

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Matthieu LHOTE 25 min 4 servings

gremolata

Jean Charles Reyss 30 min 4 servings

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Matthieu LHOTE 30 min 4 servings

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