Categories: Pasta

Ingredients

• Kosher salt
• 1 pound fettuccine pasta
• 4 cups lightly packed fresh basil leaves
• 1/2 cup pine nuts
• 1 clove garlic, smashed
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil
• 3/4 cup freshly grated pecorino
• 3/4 cup freshly grated Parmesan, plus more for garnish

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.

2. Add the basil leaves to a large bowl, then cover with cold water and let sit while you start the pesto. To a blender, add the pine nuts, garlic, pepper, 1/4 teaspoon salt, 1/4 pepper and half the olive oil. Turn the blender to high and process until the mixture is smooth and looks like a liquidy nut butter. Drain the basil leaves, but do not pat them dry. (The excess water will help create a smooth and silky sauce.) Add the basil leaves to the blender along with the remaining olive oil. Cover the blender and process until completely smooth. Add the cheeses and process until just combined. Set aside.

3. Before draining the pasta, reserve 1 cup pasta water. Drain the pasta and add it back to the pasta pot. Add the pesto and 1/2 cup pasta water. Turn the heat to low and toss together until the sauce is silky and clinging to the pasta, adding more pasta water if necessary.

4. Transfer the pasta to bowls and top with extra Parmesan. Serve.

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