Farfalle with pesto

Take a marble mortar and place inside the garlic cloves from which you removed the inner germ. Work the garlic with a wooden pestle until you obtain a cream, then add the pine nuts and proceed in the same way.

Add the basil leaves previously washed and dried, and a pinch of salt. Pound and when the texture is creamy add the Parmigiano reggiano.

Finally pour in the oil and continue to pound until you reach the desired consistency.

Now you are ready to dress the pasta with your pesto. Once al dente, drain it and combine it in a bowl with the pesto; if necessary add a ladle of the pasta cooking water and mix.

Serve garnished with fresh basil leaves.