(Pasta tossed with pesto sauce - Traditional recipe from Genoa)

Italian pasta tossed with pesto sauce made with basil, garlic, Parmesan and pecorino cheese

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280 g (10 oz) trenette or linguini or other long pasta
Pesto sauce for four people
Grated parmesan cheese, if you want
Salt

Time:
preparation: read the time for pesto sauce
cooking: 20-25 minutes for pasta
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 480 (kCal) 24 % GDA - 2009 (kJ)
Protein: 11.0 (g) 22 % GDA
Total fat: 25.1 (g) 36 % GDA
Total carbohydrate: 56.1 (g) 21 % GDA
Sugars: 3.7 (g) 3 % GDA

Pasta with pesto is an authentic Genoa-style recipe. Long pasta such as trenette or linguini or bavette is tossed with pesto sauce.
Prepare it in summer but remember, if you want, you can prepare winter pesto with Swiss chard. That's another typical Italian recipe.
Here it is the recipe of "pasta al pesto".

Cook the trenette according to our instructions. Be careful not to use too much salt in water: pesto sauce is salty for the precence of cheese.
Drain the trenette but put apart some cooking water to dilute the sauce if it is too thick. Toss the trenette with pesto sauce in a bowl. Stir and serve immediately.

Note

- Put the grated Parmesan on the table: don't sprinkle it on the top of pasta! Everyone must free to add it or not.
- Parmesan cheese to sprinkle, eventually, on the top of the trenette isn't calculated in nutrition facts.
- There is another recipe made with trofie like this one but there are more ingredients: potatoes and green beans
- Read our blog fo more details