Spaghetti al pesto (pasta with basil)
Recipe by Rosa Lanzillotti
400 g spaghetti pasta
1 bunch of fresh basil
a handful grated pecorino cheese
a handful grated Parmesan cheese
pine nuts, 2 tablespoons
2 cloves of garlic
extra virgin olive oil
salt and pepper
Prep. Time → 10 min
Cook Time → 8 min
1. Pound the basil leaves washed with garlic and basil in a mortar, add the pine nuts, a few tablespoons of olive oil, parmesan, pecorino cheese and add oil until you have a sort of pesto fluid.
Cook the pasta al dente and drain. Put half of the dough in a bowl and toss with the sauce and and freshly ground pepper.
Complete with pine nuts and parmesan cheese and serve.
main courses May 31, 2013 21:12
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