Trenette con Pesto

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

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
Mediterranean
Pasta
Vegetarian

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