250g fettuccine pasta
For the pesto sauce
1 tablespoon pine nuts
1/2 cup extra virgin olive oil (120ml)
3 cloves garlic
1 1/2 cups fresh basil leaves (110g)
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
250g fettuccine pasta
For the pesto sauce
1 tablespoon pine nuts
1/2 cup extra virgin olive oil (120ml)
3 cloves garlic
1 1/2 cups fresh basil leaves (110g)
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
In a large pot, bring 3 liters of water to a boil
When it starts boiling, add 1 tablespoon of salt
Add the fettuccine pasta and cook until al dente (about 10 minutes)
Prepare the pesto sauce: meanwhile, blend the remaining ingredients (except for 1/2 tablespoon pine nuts) in a blender until smooth (about 5 minutes)
Set aside
Drain the pasta, reserving 1/4 cup of pasta cooking water
Mix the reserved pasta cooking water with the pesto sauce
Transfer the pasta to a serving dish, add the pesto sauce and mix well
Sprinkle with the reserved pine nuts and serve.
