1.Add 3clovesgarlic, a pinch of salt, and 45leavesbasil genovese to a mortar.
2.Crush with a pestle to form a paste.
3.Incorporate 1/2 glassextra virgin olive oil into the mixture.
4.Add 1handfulpine nuts.
5.Then some 2tbsppecorino (grated) and 2tbspparmigiano reggiano (grated), combining each one at a time with additional olive oil until a dense, creamy consistency is achieved.
6.Fill a large pot with water and bring it to a boil.
7.Add 1pinchcoarse salt, 1potato (diced), 100gstring beans, and 500gtrenette pasta.
8.Cook the pasta until al dente.
9.Reserve a bit of the pasta water and drain the rest.
10.Add the prepared pesto sauce to a serving bowl.
11.Add a splash of the reserved pasta water, followed by the pasta and veggies.
12.Toss everything together until well combined.
Luca Pasta (Trennette al Pesto)
· video[2]
Ingredients
3 cloves
garlic
salt
45 leaves
basil genovese
1/2 glass
extra virgin olive oil
1 handful
pine nuts
2 tbsp
pecorino
2 tbsp
parmigiano reggiano
1 pinch
coarse salt
1
potato
100 g
string beans
500 g
trenette pasta
Directions
1.Add 3clovesgarlic, a pinch of salt, and 45leavesbasil genovese to a mortar.
2.Crush with a pestle to form a paste.
3.Incorporate 1/2 glassextra virgin olive oil into the mixture.
4.Add 1handfulpine nuts.
5.Then some 2tbsppecorino (grated) and 2tbspparmigiano reggiano (grated), combining each one at a time with additional olive oil until a dense, creamy consistency is achieved.
6.Fill a large pot with water and bring it to a boil.
7.Add 1pinchcoarse salt, 1potato (diced), 100gstring beans, and 500gtrenette pasta.
8.Cook the pasta until al dente.
9.Reserve a bit of the pasta water and drain the rest.
10.Add the prepared pesto sauce to a serving bowl.
11.Add a splash of the reserved pasta water, followed by the pasta and veggies.
