• 20-30 fresh basil leaves + for garnish
  • 6-8 garlic cloves
  • 5 tbsps pinenuts + for garnish
  • Sea salt, to season
  • 40 grams parmesan cheese + for serving
  • 4 tbsps olive oil + for drizzling
  • 400 grams Sorrentina Penne Pasta
  • Crushed black pepper, to season
  • In a mortar pestle, add basil leaves, garlic cloves, pinenuts and salt, and pound it with a pestle, until the mixture is coarsely ground.
  • Add parmesan cheese and grind again for 1-2 minutes. Add olive oil and mix well.
  • Blanch Sorrentina Penne Pasta in well-seasoned water as per the packet instructions.
  • Drain and transfer the pasta to serving plates. Add a portion of prepared pesto sauce to the pasta.
  • Grate fresh parmesan on top, drizzle some olive oil and crushed black pepper. Serve immediately.

Essentials to make your Dish