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src/pasta-al-pesto.md

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+# Pasta al pesto
+
+A traditional Ligurian dish.
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 2 cloves of garlic, peeled
+- 2 handfuls of fresh basil leaves
+- Coarse sea salt
+- 1 medium raw potato
+- Two tablespoons of pine nuts
+  - Alternatively, a similar quantity of shelled walnuts will do
+- 250 grams of fresh Trofie pasta (recommended)
+  - Alternatively, use dry Linguine or Trenette
+- 6 tablespoons of freshly grated Pecorino cheese
+  - The same amount of Parmesan cheese is also fine
+- Olive oil
+
+## Directions
+
+1. Preferably using a stone mortar and pestle, grind the garlic
+   together with the basil leaves, the nuts, and a generous pinch of coarse salt.
+   1. Note: the salt crystals help with grinding.
+   2. A food processor also works, but it is not necessarily as much fun.
+2. Add the grated cheese.
+3. Add olive oil until getting a creamy consistence. Set aside.
+4. Slice the potato fairly thin.
+5. Add the sliced potato to a pot of cold water (3 to four liters should do),
+   and bring to a rolling boil.
+   1. Note: the starch from the potato gives the dish a smooth, creamy texture.
+6. Add a tablespoon of salt to the boiling water.
+7. Add the pasta. If you use fresh Trofie, be ready to drain the pasta in a
+   colander as soon as it raises to the surface (3 to five minutes). If you are
+   using dry pasta, cook until "al dente" before draining.
+   In any case, keep about half a glass (1-2 decilitres) of the water in the
+   pot.
+8. Return the pasta from the colander to the pot, and mix with the pesto
+   sauce.
+9. Serve immediately.
+
+## Contribution
+
+- Rico - btc: `17sF6JgxYeHLytnXaCCwbjpReW8utP9F7H`
+
+;tags: pasta italian ligurian mediterranean cheesefare