Time
20 minutes
Difficulty
Easy
Course
First Courses
Italian Region
Ingredients
Servings 4
- 1 lb reginette pasta
- ⅛ oz coarse salt
For pesto
- 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
Preparation
10 minutes preparation + 10 minutes cooking
Step 1
Prepare the pesto, and in the meantime bring the water to the boil and then add salt.
Step 2
Put the pasta in, and stir it with a wooden fork.
Step 3
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.
Chef's Tips
The pesto must never be heated otherwise the basil darkens.
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