Linguine with pesto genovese

Piatto di linguine Filotea al pesto genovese

Ingredients for 4 persons:


Wash the basil leaves and dry them in a cloth.
Peel the garlic and deprive it of the soul, then put it in a mortar with the basil leaves and the pine nuts and crushes. Add extra virgin olive oil and a few grains of salt. Work with circular movements to tear and not cutting the leaves, so that release their aroma.
Combine the Parmesan, the Pecorino cheese and crushes for a last time.

Cook the linguine Filotea in plenty of salted boiling water together with potatoes cut into cubes.
Add to the pesto one or two tablespoons of cooking water.
Drain the pasta, toss it with pesto Genovese, serve adding a few basil leaves and pine nuts and enjoy!


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