Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Busiate trapanesi lunghe con pesto alla genovese fatto in casa

Long Busiate Trapanesi with Homemade Genovese Pesto

Name: Long Busiate Trapanesi with Homemade Genovese Pesto
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 2 cups fresh basil leaves (about 50 grams); 2 garlic cloves; 1/4 cup pine nuts (about 30 grams); 2/3 cup grated Parmesan cheese (about 60 grams); 1/3 cup grated Pecorino Romano cheese (about 30 grams); 2/3 cup extra-virgin olive oil (150 ml); Salt and pepper; 14 oz long busiate trapanesi pasta (about 400 grams; a long, twisted pasta typical of Trapani)

Penelopescaglione @cook_112832325

Long Busiate Trapanesi with Homemade Genovese Pesto

Penelopescaglione @cook_112832325

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Ingredients

20 minutes

Serves 4 servings

2 cupsfresh basil leaves (about 50 grams)
2garlic cloves
1/4 cuppine nuts (about 30 grams)
2/3 cupgrated Parmesan cheese (about 60 grams)
1/3 cupgrated Pecorino Romano cheese (about 30 grams)
2/3 cupextra-virgin olive oil (150 ml)
Salt and pepper
14 ozlong busiate trapanesi pasta (about 400 grams; a long, twisted pasta typical of Trapani)

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Steps

20 minutes

1

Wash the basil leaves thoroughly under cold water and gently pat them dry with a towel.
2

In a mortar (or a blender for a quicker method), add the garlic, pine nuts, and a pinch of salt. Crush everything until you have a smooth mixture.
3

Gradually add the basil leaves and continue crushing to combine all the ingredients well.
4

Add the grated cheeses and mix well. Slowly drizzle in the extra-virgin olive oil while stirring until you get a smooth, creamy sauce. Season with salt and pepper to taste.
5

Bring a large pot of salted water to a boil and cook the busiate trapanesi according to the package instructions, usually about 10–12 minutes, until al dente.
6

Drain the pasta, reserving some of the cooking water. Transfer the busiate to a large bowl and add the prepared pesto, gently mixing to combine. If the pesto is too thick, add a little of the reserved pasta water to make it creamier.