A recipe from the typical Italian regional cuisine. In this recipe, one of the most important herbs is used, basil.
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INGREDIENTS |
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Bavette Barilla |
350 |
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g |
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Pine seeds |
50 |
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g |
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Basil |
40 |
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g |
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Extra virgin olive oil |
2 |
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dl |
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Garlic |
1 |
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glove |
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Parmigiano Reggiano cheese |
2 |
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tablespoons |
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Pecorino (Ewe's milk cheese) |
1 |
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tablespoon |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Grind in a mixer the basil, pine seeds, garlic and oil. Add the grated cheeses and stir everything together. |
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| 2. |
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Cook the Bavette Barilla in plenty of salted water, drain it, and add the sauce to it stirring well . |
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CHEF'S NOTE |
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If you want to give a particular touch to this pasta, add little cubes of potatoes and boiled string beans (cut into long pieces).
To get the same result in less time you can use Barilla Pesto alla Genovese poured directly onto the pasta immediately after draining. |
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For this flavourful, aromatic dish we suggest a medium bodied, aromatic, with touches of mineral salt, white wine such as a Pigato or a Colli di Luni Bianco. |
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