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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Add the Bisson ü pastine and cook according to package instructions until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, reserve about 1 cup of the pasta water and drain the pasta in a colander. Set aside.
Making the Sauce
- 3
Prepare the Garlic and Pine Nuts
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and pine nuts. Sauté for about 2-3 minutes until the garlic is fragrant but not browned.
- 4
Add the Herbs and Seasoning
Add the chopped fresh basil, salt, and black pepper to the skillet. Stir well to combine the ingredients.
- 5
Combine with Pasta
Add the drained Bisson ü pastine to the skillet. Toss everything together, adding reserved pasta water a little at a time to reach the desired sauce consistency.
- 6
Finish with Cheese
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well combined.
Serving
- 7
Plate the Dish
Divide the pasta among serving plates. Top with halved cherry tomatoes and sprinkle additional grated Parmesan cheese over each serving.
- 8
Enjoy
Serve immediately while hot, and enjoy your delicious Bianchetta Genovese!