Trenette with fresh pesto.
My favorite pasta sauce is definitely pesto alla genovese. When it is combined with trenette it is the best (come on, it is also excellent with spaghetti, fusilli, trofie, gnocchi... a bit with all types of pasta).
Obviously fresh homemade pesto, I think there are few people in Liguria who buy it already made, 5 minutes to prepare the sauce while the water boils (ten with washing the basil and separating the stems from the leaves - a trick to make it better) and there you have it.
A pleasure for the eyes but above all for the palate.
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For the recipe for pesto, the one I make at home, I refer you to the nice article written by my dad Loris some time ago: here.
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Trenette, a Ligurian pasta shape, with fresh basil pesto – Trenette, une forme de pâtes liguriennes, au pesto de basilic frais – Trenette, una forma de pasta de Liguria, con pesto de albahaca fresca – Trenette, uma forma de massa da Ligúria, com pesto de manjericão fresco – Trenette, eine ligurische Nudelform, mit frischem Basilikumpesto – Trenette, một hình dạng mì ống của vùng Liguria, với rau húng quế tươi – Trenette，一种利古里亚意大利面形状，配新鲜罗勒香蒜酱 – トレネット、リグリアのパスタの形、新鮮なバジルペスト
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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