Pesto Genovese Pasta
1 Box Of Orecchiette or Rigatoni (Prepared To Box Instructions)
3 Cloves Garlic Mashed, Or More To Taste
1/4 Cup Pine Nuts Toasted
1 Bunch Fresh Basil Leaves
1/2 Cup Grated Parmigiana-Reggiano Cheese
3 Tablespoons Grated Pecorino Romano Cheese
1/2 Cup Extra-Virgin Olive Oil
- Crush garlic using a mortar and pestle. Add toasted pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiana-Reggiano cheese and Pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended. Pour over Pasta and toss. Let sit for a few minutes for flavors to marry. Serve with garden salad with vinaigrette and garlic crostini.