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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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