Pesto alla Genovese with Trofie

Ingredients

• 500 grams Trofie pasta
• 50 grams Fresh basil leaves
• 100 ml Extra virgin olive oil
• 60 grams Parmigiano Reggiano, grated
• 20 grams Pecorino Fiore Sardo, grated
• 1 tablespoon Pine nuts
• 2 pieces Garlic cloves
• 1 pinch Coarse sea salt
• 1 medium Potato, cubed(optional)
• 100 grams Green beans, trimmed(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. If using potatoes and green beans, add them to the water first.

2. 2

   In a marble mortar, crush the garlic with a pinch of sea salt until it becomes a cream.

3. 3

   Add the pine nuts and crush them into the garlic paste.

4. 4

   Add the basil leaves a few at a time, using a circular motion with the pestle to tear the leaves against the sides rather than pounding them.

5. 5

   Once the basil is broken down, stir in the grated Parmigiano and Pecorino cheeses.

6. 6

   Slowly pour in the olive oil while stirring until the pesto reaches a creamy consistency.

7. 7

   Cook the trofie pasta in the boiling water until al dente.

8. 8

   Reserve a small cup of pasta cooking water, then drain the pasta (and vegetables).

9. 9

   In a large bowl, combine the pasta with the pesto, adding a splash of the reserved pasta water to emulsify the sauce.

10. 10

    Serve immediately, garnished with a few fresh basil leaves.