Fresh basil pesto made in a mortar and pestle — not a blender — with pine nuts, garlic, pecorino, and the best olive oil you own. Tossed with trofie pasta and a handful of green beans and potatoes.

Pesto Pasta

Stephanie Sharpe

@steph

3 months ago

Fresh basil pesto made in a mortar and pestle — not a blender — with pine nuts, garlic, pecorino, and the best olive oil you own. Tossed with trofie pasta and a handful of green beans and potatoes.

Recipe

Ingredients

·1 lb trofie or gemelli pasta (really, any type you like!)

·2 large bunches fresh basil leaves

·1/3 cup pine nuts toasted

·2 cloves garlic

·1/2 cup Parmigiano-Reggiano grated

·1/4 cup Pecorino Romano

·1/2 cup extra-virgin olive oil

·Salt

·Green beans and cubed potatoes optional

Instructions

1.Pound garlic and pine nuts to a paste in mortar.

2.Add basil in batches, work until a paste forms.

3.Stir in cheeses and olive oil. Season with salt.

4.Cook pasta with green beans and potatoes if using.

5.Reserve pasta water. Drain and toss with pesto.

6.Add pasta water as needed to loosen.

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