Trenette al Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups tightly packed fresh basil leaves
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup of pine nuts
  • pinch of salt
  • 2 cloves of garlic chopped fine
  • ½ pound of trenette pasta or linguine
  • ¼ cup freshly grated parmigiano-reggiano cheese
  • 2 tablespoons freshly grated pecorino-romano cheese
  1. Put ½ cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
  2. Bring a large pot of liberally salted water to a boil. Add the trenette and cook until al dente.
  3. Meanhile, in a large saute pan add 2 tablespoons of olive oil and 6 tablespoons of pesto, turn heat on low and heat through.
  4. Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to medium.
  5. Add the cheeses and the 2 reserved tablespoons of pasta water and stir vigorously, coating the pasta completely with the sauce.
  6. Transfer the pasta to individual serving plates and serve immediately.
Recipe by The Italian Chef at