Michelle’s Genova Pesto Pasta

Serves 4.

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Ingredients

• Extra-virgin olive oil

• Salt

• ½ cup grated Parmesan cheese

• ¼ cup grated Pecorino cheese

• 1 box pasta, trofie, casarecce, fusilli or linguine

• 2 oz pine nuts

• 3 oz pistachio nuts, salted, no shells

• 3 garlic cloves

• 1 colander full of fresh-picked, packed basil

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1. Put a large pot of water to boil for the pasta. Put extra water because you will use it to wilt the basil.

2. Put pine nuts, pistachios, and garlic cloves in the bottom of the blender or food processor and blend to finely grind nuts and garlic. Add a little olive oil if necessary if blender seems stuck.

3. Place a bowl under the colander. Pour 1-2 cups of boiling water over the basil in the colander to wilt.  Reserve green “basil water.” 

4. Add basil, ½ teaspoon salt, 2 tablespoons olive oil, and the grated cheeses to the blender and grind. 

5. Cook pasta. Before draining, retain a cup of the cooking liquid.

6. Add ¼ cup of the pasta liquid to the blender. Add more olive oil, pasta liquid, and cheese to taste.