Name: Trenette con Pesto
Yield: Serves 4
Cuisine: Italian
Ingredients: salt; 1 pound trenette (thin spaghetti); freshly grated cheese (romano, pecorino or parmesan); 2-3 cloves garlic, finely chopped; 4-6 tablespoons finely chopped parsley; 4-6 tablespoons finely chopped fresh basil; 6-8 tablespoons grated cheese (romano, pecorino or parmesan); 1 tablespoon pine nuts; butter; olive oil; freshly ground black pepper

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound trenette (thin spaghetti)
salt
butter
freshly grated cheese (romano,

Europe
Italy
Main course
Vegetarian
Pasta
Mediterranean

Method

Cook trenette in rapidly boiling salted water until just tender. Drain and place on a hot serving dish. Spoon Pesto Sauce over, and serve with a generous knob of butter and grated cheese.

Pesto Sauce

Pound finely chopped garlic, basil, parsley, pine nuts and grated cheese in a mortar until smooth. Gradually add olive oil and whisk until sauce

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Ingredients

Method

Pesto Sauce

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