LIGURIA - Bavette al pesto
SKU:
Linguine al Pesto Genovese
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 lb Viaggio linguine
- Salt, to taste
- 1 cup Viaggio extra virgin olive oil
- 2 oz fresh basil, chopped
- 1½ oz Viaggio grated Romano cheese
- 3 oz Viaggio grated Parmesan cheese
- 0.7 oz pine nuts
- 1 garlic clove, peeled
Instructions
- Gently rinse and pat dry the basil leaves. In a mortar, add the garlic and a pinch of salt. Pound until smooth. Add the basil leaves with another pinch of salt and continue pounding until a creamy consistency forms. Add the pine nuts and grind into the mixture. Gradually mix in the Romano and Parmesan cheeses, then slowly incorporate the olive oil, stirring continuously until you have a smooth, even pesto sauce. (Alternatively, you can use a food processor, pulsing gently to avoid heating the basil.)
- Bring a large pot of salted water to a boil. Add the Viaggio linguine and cook until al dente according to package instructions.
- In a large pan over medium heat, add the pesto with a small ladle of the hot pasta cooking water to loosen the sauce slightly. Once the linguine is cooked, drain and add it to the pan with the pesto. Toss well to coat the pasta evenly.
- Plate the linguine and garnish with fresh basil leaves if desired. Serve immediately.
BUON APPETITO!
