Ingredients
400 g trofie pasta
60 g Parmigiano Reggiano Cheese “Cascine Emiliane”
40 g Pecorino Sardo Cheese
30 g fresh basil leaves
15 g pine nuts
1 clove garlic
extra-virgin olive oil
kosher salt
How to prepare:
Blend the garlic, basil leaves and a few grains of kosher salt with the pestle and mortar (or a blender). When the garlic and basil have reached a fine consistency, add the pine nuts and Parmigiano Reggiano Cheese “Cascine Emiliane” and Pecorino Sardo Cheese, previously chopped into small pieces. Once all the ingredients have been well blended, add a few spoons of oil. In the meantime, bring a pan of salted water to the boil and cook the pasta until it is slightly undercooked (al dente), then add to the pesto using a slatted spoon; if it seems too dense, add a little of the water used for the pasta, add a drop of oil and serve.
