Narrow Ribbon Pasta with Pesto

Name: Narrow Ribbon Pasta with Pesto (Trenette al Pesto)
Cuisine: Europe
Ingredients: 2 tablespoons olive oil; 1 handful of pine kernels; 2 tablespoons of grated pecorino sardo or parmesan; 2 or 3 cloves garlic; sea salt; 1 bunch of basil

Trenette al Pesto

Preparation info

Difficulty
Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

For the pesto you need a pestle and mortar and:

Ingredients

1 bunch of basil
sea salt
2 or 3 cloves garlic

Europe
Side dish
Vegetarian
Raw
Gluten-free

Method

Wash the basil, strip off the leaves and tear them in pieces. Pound the peeled garlic cloves with a little salt in the mortar, add the pine kernels and pound again. Put in the basil, pound some more. When all is reduced to a molecular state, add the olive oil and stir in the grated cheese.

Serve with fresh trenette or tagliatelle, cooked al dente.

Variations