Trenette al Pesto

Ingredients

• Trenette pasta (12 ounces)
• Fresh basil leaves (2 cups, packed)
• Garlic (2 cloves)
• Pine nuts (1/3 cup, toasted)
• Parmesan cheese (1/2 cup, grated, plus more for serving)
• Extra virgin olive oil (1/2 cup)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Cook the trenette pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and reserve 1/2 cup of the pasta cooking water.
2. In a food processor, combine the basil leaves, garlic, toasted pine nuts, grated Parmesan cheese, salt, and black pepper. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth pesto sauce forms. If needed, adjust seasoning with more salt and pepper.
4. In a large pan over medium heat, add a tablespoon of olive oil. Add the cooked trenette pasta and toss to coat.
5. Pour the prepared pesto sauce over the pasta, adding a bit of the reserved pasta water to help thin the sauce if necessary. Toss until the pasta is well coated and heated through, about 2-3 minutes.
6. Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of black pepper if desired.