25 minutes
A classic Italian dish featuring pasta coated in a rich basil pesto sauce made with fresh basil, pine nuts, garlic, Parmigiano-Reggiano, and pecorino cheese.
Pine Nuts, whole
0 oz
Garlic Clove, peeled
each
Basil, tightly packed
0 oz
Parmigiano Reggiano Cheese, finely grated
0 oz
Pecorino, finely grated
0 oz
to taste
Extra Virgin Olive Oil, high-quality
0.25 fluid ounces
Pasta, trofie or spaghetti
0 lb
1. Prepare Pasta Water
Bring a large pot of water to a boil, seasoned well with sea salt for the pasta.
2. Make Pesto Base
Using a mortar and pestle, grind the pine nuts into a fine paste. Add the peeled garlic clove and continue to pound them until the mixture is smooth.
3. Add Basil and Salt
Incorporate the basil leaves and a pinch of sea salt into the pine nut and garlic paste, pounding until it turns into a thick green paste.
4. Combine Cheese and Oil
Stir in the Parmigiano-Reggiano and pecorino cheeses to the basil mixture, then blend in the olive oil until the sauce is emulsified.
5. Cook Pasta
Cook the pasta in the boiling water until al dente, according to package instructions. Reserve some pasta cooking water before draining.
6. Combine Pasta and Pesto
Toss the drained pasta with the fresh pesto in a warmed serving bowl, adjusting the sauce consistency with reserved pasta water and additional olive oil if necessary.
7. Serve
Serve the Basil Pesto Pasta with an extra sprinkle of Parmigiano-Reggiano cheese on top.
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