Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Basil leaves; packed tightly |
| 3 | Cloves garlic |
| ¼ cup | Pine nuts |
| ¼ cup | Parmigiano Reggiano; freshly grated |
| 3 tablespoons | Pecorino; freshly grated |
| 1 cup | Ligurian olive oil |
| Salt and pepper; to taste | |
| 2 cups | Black Ligurian olives; pitted, to yield 1 cup |
| ¼ cup | Fresh basil leaves; tightly packed |
| ¼ cup | Pine nuts |
| ¾ cup | Ligurian extra virgin olive oil |
| ¼ cup | Pecorino Sardo; freshly grated |
| 3 cups | Bechamel sauce |
| 1 | Recipe basic pasta dough |
PESTO ONE
PESTO TWO
Preheat oven to 400 degrees F.
Roll out pasta to thinnest setting, cut into 3 inch squares, blanch 1 minute in boiling water and shock in ice water.
Divide bechamel sauce into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 (6-inch) gratin dishes, place 2 tablespoons basilbechamel mixture. On top of that, lay one piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of Pesto Two. Place a piece of pasta on top of the short stack. Continue until all pasta and bechamel mixtures are used up (about 7 or 8 pieces high, topping with a dollop of basil bechamel). Place in oven and bake 15 to 20 minutes, or until bubbly and slightly golden brown on top. Serve immediately.
Recipe by: MEDITERRANEAN MARIO #ME1A01 Posted to MC-Recipe Digest V1 #989 by Sue <suechef@...> on Jan 07, 1998