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Pasta al Genovese
Serves 4
More effort
Total time:
Classic Linguini Genovese with basil, pinenuts, reggiano parmesano & garlic served with potatoes
Skip to ingredients
- Pasta con Pesto Alla Genovese di Liguria
- 1 large garlic clove minced
- 1/2 cup Evoo ( extra virgin olive oil)
- 2 1/2 cups fresh Basil Leaves packed
- 1/2 cup Reggiano Parmesano Grated (2 ounces)
- 5 tblsps. pine nuts
- salt and freshly ground blk. pepper
- 500 grams Linguini or Tagliatelli or Fettuccini
- 250 grams boiling potatoes
- Reggiano Parmesano additional
- Pecorino Sardo or Lucatelli Romano
Method
step 1
finely mince the garlic in Food Processor and while machine is running, gradually add the Evoo in a steady flow. Add the basil by handful and blend until smooth yet coarse. Add the 1/2 cup Reggiano Parmesano & 4 tblps. pinenuts and blend until smooth.
