Pasta Al Genovese
This vibrant Pasta con Pesto Alla Genovese di Liguria recipe captures the essence of traditional Italian flavors with its aromatic fresh basil, sharp Reggiano Parmesano, and rich extra virgin olive oil. The pesto sauce, made with a luscious blend of garlic, basil, Parmesan, and pine nuts, comes together to create a velvety and fragrant coating for your choice of pasta. Enjoy the harmonious marriage of textures and flavors in each bite, elevated by the subtle nuttiness and freshness of the ingredients.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
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