Pasta With Basil Sauce (Trenette col Pesto)
June 17, 2017
Categories: Italian, Easter, Vegetarian, Herbs, Vegetarian Dinner, Italian Dinner, more
"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"
- Serving Size: 1 (185.4 g)
- Calories 698.6
- Total Fat - 38.5 g
- Saturated Fat - 13.3 g
- Cholesterol - 119.8 mg
- Sodium - 529.1 mg
- Total Carbohydrate - 70.4 g
- Dietary Fiber - 3.9 g
- Sugars - 2.2 g
- Protein - 19.5 g
- Calcium - 243.7 mg
- Iron - 5.4 mg
- Vitamin C - 7.2 mg
- Thiamin - 1.1 mg
Step by Step Method
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.
NOTE: Pesto can be made in a blender, still adding oil gradually BUT stirring cheese in at the end by hand
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.
- Mortar and pestle