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Trenette with Pesto


  • 2 garlic cloves peeled

  • sea salt & freshly ground black pepper

  • 1 tablespoon toasted pine nut

  • 0.5 bunch fresh, green basil leaf

  • 0.25 cup extra virgin olive oil

  • 2.5 tablespoons parmigiano reggiano .

  • 100 g simon johnson trenette pasta per person


  • 1.

    In a mortar and pestle, pound the garlic and the salt until a paste forms.

  • 2.

    Add the pine nuts and basil and pound until nuts are ground and basil is broken up and well pounded.

  • 3.

    Add a little of the extra virgin olive oil and pound well to combine.

  • 4.

    Gradually add remaining olive oil, mixing well after each addition.

  • 5.

    When all the oil has been added stir in parmesan.

  • 6.

    Check seasoning and adjust as necessary.

  • 7.

    Cook the pasta in plenty of boiling salted water until al dente and Drain.

  • 8.

    Turn the hot pasta into a bowl and add ¾ of the pesto, toss well and transfer to serving bowls.

  • 9.

    Serve topped with the remaining pesto.

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