mezze maniche al pesto

20€

Begin by making the pesto sauce. In a food processor, combine two cups of fresh basil leaves, three cloves of garlic, 1/4 cup of pine nuts, 1/2 cup of grated Parmesan cheese, and a pinch of salt and pepper. Gradually pour in about 1/2 cup of extra virgin olive oil while the processor is running until the sauce reaches your desired consistency. Adjust the seasoning to taste. Cook 400 grams of mezze maniche pasta in a large pot of salted boiling water until al dente, usually about 8-10 minutes. Drain the pasta, reserving a cup of the pasta water. Toss the pasta with the pesto sauce in a large bowl, adding a few tablespoons of the reserved pasta water to achieve a smooth, evenly coated sauce. Serve immediately, garnished with additional Parmesan cheese and a few basil leaves.