Pasta al pesto is one of the best summer pasta at our vacation villa!

You can do it only in summer when you can find a lot of organic  fresh local basil.

There are many versions of this pasta some times, together with the potato with add some fresh grean beans to boil!

Ingredients of Pasta al pesto

per 6 persons:

- 200 gr of Organic local basil

-  200 gr of Parmesan cheese (or 100 gr of Parmesan cheese + 100 gr. Pecorino cheese)

- 200 gr. of pinenuts

- 0,200 lt of extra virgin organic  olive oil of il Fontanaro

- 1 potato

- some  fresh organic cherry tomatoes for decoration

- some green beans and some italian organic cherry tomatoes

Directions:

Take the Basil leaves into a blender together with the other ingredients and mix slowly.

As like  the  old  pasta al pesto recipe we should do all this work over  hands without using metals or plastic tools...and as the  old recipe you can also add another garlic clove if you like garlic but it might be too heavy to digest!

If you can buy the Aglione della Val di Chiana that is the best Italian garlic, more light and easy to digest!

In the same water that you will use to cook the pasta ,boil 1 potatoes and some green beans , you can use those to decore the dish together with chopped hill tomatoes without seeds.

Cook your pasta al pesto very al dente usually one minute less than the pasta package direction.