The recipes of "La Bella Italia" - Penne al Pesto: A Classic Italian Dish

Penne al Pesto alla Genovese: An Italian Classic

Ingredients for Pesto alla Genovese:

• 50 g of fresh basil leaves (preferably Genovese basil)

• 2 garlic cloves

• 30 g of pine nuts

• 60 g of grated Parmesan cheese

• 30 g of grated Pecorino cheese

• 100 ml of extra virgin olive oil

• A pinch of coarse salt

Ingredients for Penne with Pesto:

• 400 g of penne pasta

• 1 medium potato (optional, for the Ligurian tradition)

• A handful of fresh green beans (optional)

• Salt to taste

How to Make Pesto alla Genovese:

1. Gently wash the basil leaves and dry them with a clean cloth, ensuring you don’t crush them.

2. In a mortar, crush the garlic with a pinch of coarse salt until it forms a paste.

3. Add the pine nuts and continue crushing, then gradually incorporate the basil leaves, working them with circular movements.

4. When the basil releases its intense aroma, mix in the grated cheeses and keep grinding.

5. Gradually add the extra virgin olive oil, stirring until you achieve a smooth, creamy sauce.

How to Prepare Penne with Pesto:

1. Bring a large pot of salted water to a boil.

2. If using potatoes and green beans, cut the potato into cubes and the green beans into pieces about 3-4 cm long. Add them to the pot along with the penne, cooking everything together for about 8-10 minutes (or according to the pasta package instructions).

3. Drain the penne, potatoes, and green beans, reserving a cup of the cooking water.

4. In a large bowl or directly in the pot, mix the pasta with the pesto, adding a little cooking water if needed to achieve a creamy consistency.

5. Serve immediately, garnished with a drizzle of extra virgin olive oil and, if desired, a sprinkle of Parmesan cheese.

Extra Tip: This recipe is perfect for celebrating the freshness and authentic flavors of Italian cuisine. The homemade pesto enhances every bite, while the addition of potatoes and green beans gives a unique, traditional touch.