- I (190g) jar Filippo Berio Classic Pesto
- 400g Trenette (fine Ligurian pasta)
- Salt for seasoning
- Filippo Berio Extra Virgin Olive Oil, to drizzle
- Parmesan cheese, freshly grated
Method:Place the pasta in a large saucepan of boiling water (1 litre of water per100g).
Add salt to taste, return water to the boil and cook for 8 minutes, stirring occasionally. A shorter cooking time results in a more 'al dente' (firm) texture.
When the pasta is cooked, strain immediately without draining off all the cooking water to avoid sticking. Add the contents of the jar of Filippo Berio Pesto to the pan of pasta, mix well and heat gently. (In Italy the pasta is often added to the sauce in its pan, mixed well and heated gently prior to serving.) Serve.
To finish, add freshly grated Parmesan cheese and a drizzle of Filippo Berio Extra Virgin Olive Oil.