Linguine with pesto

8 tablespoons (2dl) Extra Virgin Olive Oil Toscano IGP
 Pasta linguine
100gr. Pinenuts
70gr. Grated Pecorino cheese
50gr. Grated Parmigiano
2 cubetti
1 wedge Garlic

or choose the flavored oils of Bottaccio to replace the garlic and get a lighter pesto


Strip wash and dry the basil leaves, blend basil, pinenuts, garlic, ice cube, olive oil, ad salt (to taste) in mixer until a homogenous cream has formed. Remove from mixer and pour into a mixing bowl, blend in the pecorino cheese. Boil the pasta in abundant salted water, drain, pour in the pesto bowl and blend adding a bit of cooking water. Plate the pasta, sprinkle with parmesan and your linguine are ready to be served.

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