Recipe From Liguria: Trenette al Pesto

Ingredients:

Serves 4

* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste

Preparation:

20 minutes preparation + 12 minutes cooking

Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.

Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.

Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.

Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.

Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032