Trenette al pesto genovese “accomodate”
Basil pesto sauce, is the world's second most popular pasta sauce, but its success, which has grown over the past 20 years, is due to its versatility. Pesto is ancient. It probably originated as a condiment of minced garlic used in the Roman Empire to season meats and fish, to which some basil leaves were added for flavor. Over the years it has evolved with the appearance of pasta and has been enriched with other ingredients such as Parmigiano or Pecorino cheese and pine nuts.
Ingredients: (serves 4 people)
For the pesto:
2 cloves of garlic
a large handful of basil
Pecorino Sardo, grated
Parmigiano, grated
extra-virgin olive oil
salt
Pine Nuts
For the pasta:
12 oz. trenette or linguine
2 oz. green beans
2 diced potatos
Preparation:
Chop the garlic and place it in a marble mortar with a little coarse salt. Wash and squeeze the basil, then take the leaves without the stem and put them one by one in the mortar, pounding, not caressing, with a wooden pestle while adding the garlic, four spoonful of grated Pecorino and Parmigiano mixed together until smooth. At this point, add olive oil while stirring with a spoon until you get the desired texture.
Boil the green beans, diced potatoes, and trenette in hot water for as long as necessary until al dente. Strain and season with the pesto, which you have previously diluted with a little cooking water, adding the potatoes, green beans, and more Parmigiano cheese.
Tip: if you do not have a mortar use a blender, but remember to use a trick like cooling it or pulsing it, not to heat the basil otherwise it oxidise and becomes black.
Wine
We enjoyed with Albarola white wine from “Cinque Terre”, you chose your preferred one.
Enjoy!
