Pasta with Pesto and Parmesan

Ingredients

• 500 g spaghetti
• 180 g basil
• 60 g pine nuts
• 40 g parmesan (grated)
• 60 g pecorino (grated)
• 1 garlic clove (peeled)
• 250 ml extra virgin olive oil
• Sea salt

Instructions

1. 1.

   Wash the basil and dry it in a salad spinner.

2. 2.

   In a blender, combine the basil leaves with the garlic and a pinch of coarse sea salt to preserve the green color. Add the pine nuts and gradually drizzle in the olive oil. Use a mild Ligurian olive oil for best flavor.

3. 3.

   Do not overprocess; keep the blender on intermittent bursts. Finally fold in the grated cheese.

4. 4.

   Cook the spaghetti in plenty of salted water until al dente, drain, and reserve some cooking water. Toss the noodles with the pesto and 3-4 tablespoons of reserved water. Serve immediately, sprinkling with parmesan shavings.