Trennette In Pesto

1. 1

   Wash and dry the basil leaves.

2. 2

   Using a mortar and pestle, crush 1 clove of garlic. Then add half of the basil and gently incorporate into the garlic, using a grinding motion, not pounding.

3. 3

   Gradually add a pinch of salt and more basil and garlic and continue to grind the mixture.

4. 4

   When the juice from the basil begins to run add the pine nuts, a little at a time.

5. 5

   Add the grated cheeses and finally the oil, drop by drop. Set aside.

6. 6

   Cook the pasta in salted boiling water for up to 10 minutes or until al dente.

7. 7

   Add the robiola cheese and mix in the pesto.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.