The recipe of this week is kindly offered by Massimo, an Italian friend (and cousin of one of us :-)) who lives in Houston together with his beautiful kids and his lovely wife.
Do you want to introduce yourself?
My name is Massimo Blaskovic. I am an Italian citizen and US permanent resident. I live in US since 2009, two of my three children are American citizens.
INGREDIENTS for 4 servings
320 gr trofie (or any other kind of pasta)
60 gr grated Parmigiano Reggiano
12 gr pine nuts
25 basil leaves
1 clove garlic, sliced
50 gr extra-virgin olive oil
Wash and dry the basil leaves. Crush some of the leaves with a mortar and pestle adding more gradually. Add the pine nuts little at a time together with the sliced clove of garlic and a pinch of cooking salt (Himalaia salt would be the best). Mash all the ingredients together until obtaining a smooth blending. Add the parmesan cheese and mix very well. Drizzle 50 gr of extra-virgin olive oil and mix until obtaining a homogeneous sauce.
Cook the pasta until al dente (follow the instruction here). If the pesto sauce is too thick, diluite it with a spoon of cooking water. Then drain the pasta add the pesto sauce, mixing very well.
Garnish the pasta with basil leaves and grated Parmigiano Reggiano.
TIPS: We have often eaten this dish with potatoes and green beans. If you wish to give it a try, place 1 waxy potato, peeled and cut into small cubes, into a large pot of water. Bring to a boil. Then add the pasta and continue to cook all together. After 2 minutes add a bunch of green beans and cook until the pasta is al dente. Drain and season with the pesto sauce.