Pasta with Pesto alla Genovese is a very tasty and healthy dish, because it has both the properties of raw garlic and basil.
4 Persons
350 gr whole-wheat spaghetti
40 leaves of fresh basil
2 tablespoons of pine nuts
15 gr of shaved parmesan
15 gr of shaved pecorino cheese
1-2 cloves of garlic
oil
coarse salt
Put in the mixer a pinch of coarse salt, the leaves of basil, the pine nuts and garlic. Blend the ingredients, then add the two cheeses and blend again. Put the sauce in a bowl and add the olive oil by mixing with a spoon until you have a dense sauce. In the meantime boil the water for the spaghetti, add the coarse salt and pasta. At the end season your spaghetti with the pesto sauce.
