Trenette al Pesto
The trenette are one of the most famous dishes of the Ligurian cuisine.
Ingredients and doses for pesto: 2 cloves garlic; a large handful of Basil; sardo cheese and grated Parmesan cheese. Virgin olive oil; salt.
Ingredients for the dough: 350 gr. by trenette; 50 gr. Green beans; 2 chopped potatoes.
Preparation: chop the garlic and put it, with a little salt in a mortar.By basil, previously well washed and squeezed, take the leaves without the stem and place them one by one in a mortar with a pestle pounding of wood, combining even garlic, four tablespoons of grated Parmesan cheese and Italian and blended together, until reduce everythino homogeneous compound. Paid at this point, stirring with the spoon, olive oil until it reaches the desired density.
Proceed lessando the beans and potatoes into pieces and boil the trenette in hot water long enough because they are al dente.Debris and flavour them with pesto-you have thinned with a bit of cooking water by combining potatoes, green beans and more Parmesan cheese.
Or if you prefer a faster recipe, just a pack of Red Pesto genovese!