Trennette In Pesto

• 1 5/16 cups basil leaves
• 2 garlic cloves peeled
• salt
• 1/2 glass extra-virgin olive oil
• 6 tablespoons Parmesan cheese grated
• 2 tablespoons pecorino cheese grated
• 1 tablespoon pine nuts or walnuts
• 3/4 pound trennette or linguine
• 7/8 cup cheese robiola, or ricotta cheese

1. Wash and dry the basil leaves.
2. Using a mortar and pestle, crush 1 clove of garlic. Then add half of the basil and gently incorporate into the garlic, using a grinding motion, not pounding.
3. Gradually add a pinch of salt and more basil and garlic and continue to grind the mixture.
4. When the juice from the basil begins to run add the pine nuts, a little at a time.
5. Add the grated cheeses and finally the oil, drop by drop. Set aside.
6. Cook the pasta in salted boiling water for up to 10 minutes or until al dente.
7. Add the robiola cheese and mix in the pesto.
8. Serve.

basil, garlic, salt, glass, parmesan cheese, pecorino cheese, nuts, trennette, cheese robiola

Taken from www.yummly.com/recipe/Trennette-in-Pesto-531791 (may not work)