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

Saved

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)

Saved

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.