Pasta with Pesto

• 8 oz. long pasta
• 2 cups fresh basil
• 1 pinch coarse sea salt
• 6 cloves peeled garlic
• 2 Tbsp. lightly toasted pine nuts
• 1 Tbsp. finely grated Pecorino Romano
• 1 Tbsp. finely grated Parmigiano-Reggiano
• 3 Tbsp. extra virgin olive oil

In a small food processor, combine the basil, salt, and garlic. Add a Tbsp. of the olive oil and blend, stopping to press the basil leaves down upon the blades until a coarse paste forms.

Add the pine nuts and remaining oil and whirl until the nuts are ground.

Stir in the cheese and additional olive oil to make a creamy paste.

Bring a large pot of water to a boil, and add a generous quantity of salt. Add the pasta, and cook until al dente. When it's done, ladle out and reserve a cup of the water, then turn off the heat, drain the pasta, and return it to the pot.

Add the pesto and enough of the reserved water to make the pesto coat the pasta. Don't over do this, and don't cook the pesto, though you may turn on the heat to warm it.

Now add a bit more cheese, some salt & pepper, and serve.