Trenette al Pesto alla Genovese

For Ligurians, there are only two pasta shapes that, along with potato gnocchi, are acceptable for use when it comes to serving their green basil pesto, andthese are trenette (long thin ribbons, often made with a little chopped borageblended into the dough) and trofie (the local, short corkscrew-shape). Pesto istraditionally made towards the end of the summer in large amounts, when thebasil plants are flowering and at their most pungent, and it is then preserved for the winter months. Many