Pesto tortiglioni with Grattino

Put the previously washed basil, pine nuts, and extra virgin olive oil in a blender.

The level of the oil must be up to 1/3 of the height of the basil.

Blend everything by adding, if necessary, more oil to get a smooth sauce.

Don’t blend excessively and for too long because otherwise the basil will oxidize due to heating and the sauce will blacken.

Cook the tortiglioni in plenty of boiling and salted water.

Once cooked, drain them and transfer them to a pan together with the pesto. Complete the dish by adding a generous sprinkling of Grattino.