- 1 lb reginette pasta
- ⅛ oz coarse salt
- 1 oz basil
- ½ oz pine nuts
- 1 cup extra virgin olive oil
- salt and pepper to taste
- 1 ½ oz grated Pecorino cheese
- 2 oz grated Parmigiano Reggiano cheese
10 minutes preparation + 10 minutes cooking
Prepare the pesto, and in the meantime bring the water to the boil and then add salt.
Put the pasta in, and stir it with a wooden fork.
When the pasta is cooked, turn out onto the serving dishes and pour a spoonful of pesto on top. Some pieces of walnut may be used to decorate the dish.