Pasta with Genovese Pesto

Directions

We start by boiling the pasta. In a small frying pan, toast the pine nuts and crushed cashews. (I reserve a small amount of both and crush them coarsely to add texture and intensify the flavor.) While the pasta is boiling, take a blender and add all the ingredients except for the Parmesan cheese. Blend everything together, and then add the grated Parmesan cheese and blend again.
Drain the pasta, reserving 1 cup of the cooking water. Place the pesto sauce into the pasta and mix. If needed, add a little water from the reserved cooking water. Mix well and serve.
• You can store the pesto in the refrigerator for a long time in a jar, covering the surface with olive oil.
• Avoid mixing the pasta with the pesto directly over heat as it can cause the cheese to melt and separate from the sauce and oil.