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Reginette with genovese pesto

  • 20 minutes
  • Easy
  • First Courses
Liguria

Ingredients: Per 4 servings

  • 1 lb reginette pasta
  • 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

Preparation:

Step 1

Prepare the pesto, and in the meantime bring the water to the boil and then add salt.

Reginette with genovese pesto - step 1

Step 2

Put the pasta in, and stir it with a wooden fork.

Reginette with genovese pesto - step 2

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.

Reginette with genovese pesto - step 3

Consigli dello chef:

The pesto must never be heated otherwise the basil darkens.