Trenette al Pesto are a classic of Ligurian cuisine. This first course combines the freshness of basil with the creaminess of grated pecorino cheese and the crunch of pine nuts. Simple and tasty, it is perfect for those who love bold flavors and dishes that are quick to prepare.
Put the basil, garlic, pine nuts (the boiled potato) and a pinch of salt in the mortar; pound well, gradually adding half of the pecorino and the parmigiano; finally incorporate the oil while continuing to mix.
Cook the trenette, drain them, sprinkle with the remaining pecorino and two tablespoons of the cooking water, dress with the pesto and toss.
Mortar and pestle
Pan
Italy, Liguria
| Energy (kcal) | 293.81 |
| Carbohydrates (g) | 43.26 |
| of which Sugars (g) | 2.07 |
| Fat (g) | 8.12 |
| of which Saturates (g) | 2.07 |
| Protein (g) | 13.59 |
| Fiber (g) | 2.03 |
| Sale (g) | 0.18 |
