• 7/8 lbs of Trenette pasta
  • 1/2 cup Parmigiano Reggiano
  • 4 fresh basil sprigs
  • 1/4 ounces of pine nuts
  • garlic

Trenette is a kind of narrow, flat spaghetti that is usually served with Pesto sauce. The traditional recipe of this typical Genoa dish includes diced potatoes, boiled in the water with the pasta.

This version, with pesto, basil leaves and grated Pamigiano Reggiano, is lighter, fresh and extremely good.

The Pesto is also really easy to prepare and, if topped with extra-virgin olive oil, it can be stored in jars and last for several weeks.

Procedure:

Grind basil and pine nuts in a food processor. Add Parmigiano Reggiano, olive oil and garlic and process until blended.

In a working pressure cooker, boil the water, then add pasta and a pinch of salt.

Cook the trenette for 10 minutes, drain and pour it into a bowl mixing in the pesto.

Garnish with pine nuts and grated Parmigiano Reggiano.

Serve still warm!