Preparation of Portofino Pasta

• Wash the cherry tomatoes and cut them in half.
  Peel one garlic clove and let it brown with a drizzle of extra virgin olive oil in a pot.
  Add the cherry tomatoes, cover with a lid, and let cook for about ten minutes, stirring occasionally.

• While the sauce is cooking, clean the basil leaves with damp kitchen paper and place them in a blender. Peel the other garlic clove and add it to the blender with a pinch of salt, then start blending in short bursts to prevent the basil from oxidizing.
  Add the pine nuts and grated cheeses, and blend again, still in short bursts.
  Finally, add ⅓ cup of extra virgin olive oil, mixing to obtain a creamy result.

• When the sauce is cooked, salt it, add a few fresh basil leaves, remove the garlic, and set aside.
  Cook the pasta al dente in abundant boiling salted water.
  Drain it, keeping some of the cooking water aside, then mix it with the prepared sauce and pesto, adding some of the reserved cooking water if needed to make it creamier.
  Serve your Portofino pasta immediately.

  Chez Bibia