Trennette In Pesto

Directions

1. 1
   Wash and dry the basil leaves.
2. 2
   Using a mortar and pestle, crush 1 clove of garlic. Then add half of the basil and gently incorporate into the garlic, using a grinding motion, not pounding.
3. 3
   Gradually add a pinch of salt and more basil and garlic and continue to grind the mixture.
4. 4
   When the juice from the basil begins to run add the pine nuts, a little at a time.
5. 5
   Add the grated cheeses and finally the oil, drop by drop. Set aside.
6. 6
   Cook the pasta in salted boiling water for up to 10 minutes or until al dente.
7. 7
   Add the robiola cheese and mix in the pesto.
8. 8
   Serve.