¼ cup (30 grams) pine nuts
1 medium clove garlic, peeled
2 cups (70 grams) tightly packed basil leaves, preferably Genovese
⅔ cup (60 grams) finely grated Parmigiano-Reggiano, plus more for serving
⅓ cup (30 grams) finely grated pecorino, preferably pecorino sardo
Sea salt
⅓ cup (80 milliliters) extra-virgin olive oil, plus more as needed
1 pound trofie or spaghetti
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