Trenette With Pesto

Preparation:

Preparation: Put the basil, the garlic, the pine nuts (the boiled potatoes) and a pinch of salt in the mortar, pound well adding, little by little, half of the pecorino and the Parmesan; Finally, add the oil, stirring constantly. Cook the trenette, drain them, sprinkle them with the remaining pecorino cheese and two tablespoons of the cooking water, season them with the pesto and mix again.