(serves 2-4)
Features: Fettuccine, Spaghetti
Ingredients:
- 14 oz Fettuccine
- ½ c. Extra Virgin Olive Oil
- 2 oz fresh basil leaves
- 2 Tbs Pine Nuts
- 2 cloves garlic
- ½ c. freshly grated Parmigiano-Reggiano
- 2 Tbs freshly grated Pecorino Romano
- 3 Tbs butter, softened to room temperature
- Salt
Step 1: Place the basil leaves, olive oil, garlic, and 1 teaspoon of salt in a food processor or blender and grind until fine and almost creamy.
Step 2: Transfer the basil mixture to a large bowl and stir in the Parmigiano-Reggiano and Pecorino Romano.
Step 3: Cook the felicetti pasta of your choice until al dente. Drain, reserving ¼ cup pasta water. Toss the pasta in with the cheese and basil mixture, add the butter and pasta water until desired consistency is reached. Salt and pepper to taste, and serve immediately. Buon Appetito!
