INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Gluten-Free Linguine N°13
100 g basil leaves
100 ml extra virgin olive oil
100 g parmesan, grated
50 g pecorino romano, grated
30 g pine nuts
½ garlic clove
Salt, to taste
DIRECTIONS
In preparation, select, clean and dry the basil leaves. Put a large pot of water to boil for the pasta. Meanwhile, in the container of an immersion blender, put a good bit of the oil, garlic, pine nuts and salt. Blend until smooth and well mixed. In two steps, add the basil leaves, blending until reaching the desired consistency. Add the two grated cheeses and another drizzle of olive oil. Mix by hand, stirring vigorously. Adjust salt if necessary. Salt the pot of boiling water and cook the 250 g of pasta for the recommended cooking time of 11 minutes. Transfer the pesto sauce into a nonstick sauté pan—off the heat. Drain the cooked linguine directly into the sauté pan with the pesto, reserving the cooking water. Stir and toss the pasta together with the pesto to bind the flavors, adding small amounts of cooking water to regulate the creaminess of the sauce. Plate, garnishing with extra pine nuts and a basil leaf. Serve immediately.