Ingredients
- 450 g casarecce
- 200 g basil leaves
- 200 g freshly grated parmesan
- 1/2 clove of minced garlic
- 75 g pine nuts
- 20 cl of extra virgin olive oil
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salt and black pepper
Preparation
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Place the basil, parmesan, garlic and pine nuts in the bowl of a food processor fitted with a sharp blade. Add the olive oil, salt and pepper. Mix until you obtain a smooth paste.
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Bring a large pot of salted water to a boil. Cook the casarecce following the instructions on the packet until al dente.
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Drain them, then return them to the pan. Add the pesto and mix well.
