How to make it
6 steps. Take it one step at a time.
Bring a large pot of salted water
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
10 minPrepare the pesto
While the pasta cooks, prepare the pesto. In a mortar or food processor, combine the garlic and pine nuts, crushing or pulsing until a paste forms.
Add the basil leaves and a pinch of salt
Add the basil leaves and a pinch of salt. Crush or pulse gently. If using a processor, pulse in short bursts to avoid heating the basil, which can turn it bitter.
Stir in the grated Parmigiano Reggiano and Pecorino Romano
Stir in the grated Parmigiano Reggiano and Pecorino Romano. Gradually pour in the olive oil while continuing to mix until the sauce reaches a creamy consistency.
Before draining the pasta, reserve about 1/2 cup of the cooking water
Before draining the pasta, reserve about 1/2 cup of the cooking water. Drain the pasta and place it in a large serving bowl.
Add the pesto sauce
Add the pesto sauce to the pasta along with a splash of the reserved cooking water. Toss well until the pasta is evenly coated and served immediately.
A little kitchen wisdom
Always use the best quality extra virgin olive oil you can find. For the most traditional texture, use a marble mortar and pestle, though a food processor works for a quick weeknight version.
