Trenette with Pesto is a classic of Ligurian cuisine. This first course combines the freshness of basil with the creaminess of grated pecorino cheese and the crunchiness of pine nuts. Simple and tasty, it is perfect for those who love intense flavors and quick-to-prepare dishes.
Place the basil, garlic, pine nuts (boiled potato), and a pinch of salt in the mortar and crush well, gradually adding half of the pecorino and the parmesan; finally incorporate the oil while continuously stirring
Cook the trenette, drain them, sprinkle with the remaining pecorino and two tablespoons of the cooking water, dress with the pesto, and mix again
Mortar and pestle
Pan
Italia, 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 |
