Spaghetti with pesto.

Elaboration:

1. Cook the spaghetti in plenty of salted water, following the instructions on the packet, until al dente. Reserve one cup of the cooking water before draining.
2. While the pasta is cooking, prepare the pesto. In a traditional mortar and pestle (or a food processor for speed), place the basil leaves, peeled garlic cloves and pine nuts. Mash or process to a paste.
3. Gradually add the grated Parmesan and pecorino cheese, and mix well. Then add the olive oil little by little while continuing to mash or process, until you have a homogeneous sauce. Adjust the salt and, if desired, add a pinch of black pepper.
4. Pour the pesto sauce over the freshly drained spaghetti and mix well so that it soaks in completely. If the sauce is too thick, add a little of the reserved cooking water until the desired texture is reached.
5. Serve immediately in bowls and, if you prefer, sprinkle a little more Parmesan cheese on top for garnish.

Suggestions for presentation:

• Accompany this dish with a fresh salad and a glass of dry white wine for a complete meal.
• Garnish the plates with some fresh basil leaves and a drizzle of extra virgin olive oil for a professional finishing touch.

Additional advice:

• If you want a lighter version, replace part of the olive oil with a couple of tablespoons of cooking water.
• Pine nuts can be replaced by walnuts or almonds if you are looking for a cheaper or different alternative.
• The pesto can be prepared in advance and stored in an airtight container in the refrigerator for 2-3 days.