Ingredients for 4 persons:
- 250 gr. of Linguine Filotea
- 1 potato
- 4 bunches of basil
- 2 cloves of garlic
- 25 gr. of Pecorino cheese
- 25 gr. of Parmigiano Reggiano cheese
- 1 tbsp of pine nuts shelled
- extra virgin olive oil
- coarse salt
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!