Trenette al Pesto
Source: Top 100 Pasta Sauces by Diane Seed
1 lb. trenette linguine or spaghetti
36 basil leaves
3 cloves garlic
5 oz. pine nuts or walnuts or blanced almonds
4 oz (1.25 cups) freshly grated mixed pecorino Romano and Parmesan cheese
7 oz olive oil
salt and black pepper
3 small potatoes (optional)
Place clean, dry basil leaves in food processor together with garlic. Turn on
the machine and gradually add the nuts, then cheese and olive oil. Add salt and
black pepper to taste.
Bring water for pasta to boil. Slice the potatoes into
quarters and place in boiling water for about 10 minutes until done. Remove
with slotted spoon reserving water.
Place pasta in water and cook until al dente.
Drain pasta reserving about 3 tablespoons of the water. Mix the water with the
pesto then mix the pesto with pasta. Garnish with cooked potatoes.
4-6 main dish servings