Fettuccine with Genovese Pesto
Component
Fettuccine: 600 grams
Water: 6 liters
Coarse salt: 42 grams
for the sauce
Basil: 1 bunch(s)
Pine nut(s): 30 g
Garlic clove(s): 1 clove(s)
Grated Parmigiano Reggiano: 30 grams
olive oil: 10 cl
Coarse salt: 2 grams
Parmesan Parmigiano Reggiano: 50 grams
salt and pepper
Preparation
1- For the sauce
Then wash and remove the basil leaves. To decorate the plate, place some basil leaves and make some parmesan shavings.
Make pesto in a pestle. Grind the garlic with a pinch of coarse salt. Add pine nuts and basil leaves. stack regularly. After a few minutes, add Parmesan to this thick paste. Add olive oil.
2- For pasta
In a saucepan, bring the water to a boil, then add salt at the rate of 7 grams of coarse salt per liter. Cook fettuccine “al dente” (about 7 minutes and let them dry).
Place the fettuccine in a deep plate and pour the sauce over it. Garnish with fresh basil leaves and a few shavings of Parmesan
