Linguine with pesto Genovese

Method

1. Wash and carefully drain the basil leaves.
2. Put the basil leaves, the garlic clove, the grated cheeses, the pine nuts, the extra virgin olive oil and a pinch of salt into the mixer.
3. Blitz well until the mixture reaches a creamy and smooth consistency. Set aside.
4. Cook the Linguine in boiling salted water. We recommend using 1 litre of water for every 100 g of pasta.
5. Before draining, remember to set aside a spoonful of pasta water in order to make the tossing and stirring of the pasta and sauce easier.
6. Drain the pasta 'al dente', put in a bowl with the pesto, mix well and serve.

Chef's tip

You can make the pesto sauce without cheese too, should you want to turn the recipe vegan. Also try adding some diced boiled potatoes and green beans, and transform the regular pesto into a 'rich' - incredibly delicious - one!

Serving suggestion

Serve with a colourful salad or with vegetable side-dishes.

Wine selection

Sauvignon blanc, Chardonnay, Soave, Gewürztraminer, Dolcetto Monferrato or Bardolino.

Family tip

You can make this dish with macaroni too, penne and fusilli also work great!

Dish history

Pasta with pesto sauce is a typical dish from the Liguria region (that's why the sauce is called 'Genovese'). The best basil to make this amazing pasta dressing is the Ligurian one, which has smaller leaves, with a much more delicate flavour, and doesn't turn 'black' once blended. But to be honest, the other varieties do the trick too!