Trenette pasta and pesto

Pasta dish brought to life with basil

The recipe

(Serves four)
400g trenette pasta
200g fresh basil
10g pine nuts
10g garlic
40g grated parmesan
100ml olive oil
Salt and black pepper to season


1 Start making the pesto by placing the fresh basil leaves in a blender, then adding the garlic, pine nuts and olive oil.

2 To ensure a nice green colour, add one cube of ice and blend everything together, ensuring the blend isn’t too fine.

3 Add the grated parmesan and continue to blend for a little while.

4 Put the pesto aside and begin cooking the trenette pasta in boiling water with salt for about four minutes. When it’s cooked, stir in the pesto and serve, topped with a sprinkling of pine nuts and a sprig of basil.

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