Pasta With Basil Sauce (Trenette col Pesto)

5
Servings
10m
Prep Time
10-15m
Cook Time
20m
Ready In


"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"

Original recipe yields 5 servings
OK

Nutritional

  • 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 1

SEE NOTE BELOW FOR PROCESSOR:

Step 2

Put the basil leaves, pine nuts, garlic and salt in a mortar and pound to a fine puree with a pestle.

Step 3

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.

Step 4

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


Step 5

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.

Step 6

Serve with fresh grated parmesan cheese in a separate bowl.

Tips & Variations


  • Mortar and pestle

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