June 17, 2017
Dinner, Main Dish, Pasta,
Italian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Winter, Weeknight Meals, Food Processor, Stove Top, Vegetarian, Herbs more
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"When I was first married my Mother gave me 2 cookbooks for Christmas. At first I was not sure why they were bought as a present, I wasn't even sure I liked them, but within a year or so I loved these books. They have treasured memories and I cherish these wonderful books. Maybe Mum know best after all!
This particular recipe was one I would make often, adding a few variation's on different occasions. But this is the original recipe from the book.
I love this pasta, the family know when it being made as it is very aromatic and was one of the favourites in this family years ago.
I had forgotten I used to make this, but when summer comes around I will be sure to look it up, so as once again we can enjoy it using my own fresh basil.
I remember I also used it as a pesto as well, and it made for many a different dish over the years.
Note: Any long pasta can be use but trenette is a long pasta with a rippled edge on one side only. It is the traditional pasta to use with pesto sauce"
SEE NOTE BELOW FOR PROCESSOR:
Put the basil leaves, pine nuts, garlic and salt in a mortar and pound to a fine puree with a pestle.
Stir in the grated cheese and then add the olive oil very gradually, a few drops at a time, beating it with a wooden spoon until you have a green emulsion.
Lastly stir in the softened butter.
Cook the pasta in a very large saucepan of boiling water (or as directed ~ about 10 minutes) testing frequently, when pasta is just tender, drain and toss quickly in the pesto.
Serve with fresh grated parmesan cheese in a separate bowl.
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