500 g trenette, 5 liters water, 50 g coarse salt
PESTO: 30 g basil leaves, 1 clove garlic,
50 g grated Pecorino cheese, 30 g toasted pine nuts, 150 ml extra virgin olive oil, salt and pepper
How to Prepare
Clean the basil leaves with a damp cloth, put them in a blender with the garlic, salt, pine nuts, cheese and blend. Add the oil and blend again.
Cook trenette in boiling salted water until al dente.
At the time of seasoning add a few tablespoons of the water used for cooking the pasta to the pesto.
The pesto can also be prepared with other aromatic herbs such as: arugula, basil, parsley and toasted almonds.