Step 1

Put 1/2 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.

Step 2

Bring a large pot of liberally salted water to a boil. Add the trenette and cook until al dente.

Step 3

Meanhile, in a large saute pan add 2 tablespoons of olive oil and 6 tablespoons of pesto, turn heat on low and heat through.

Step 4

Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to medium.

Step 5

Add the cheeses and the 2 reserved tablespoons of pasta water and stir vigorously, coating the pasta completely with the sauce.

Step 6

Transfer the pasta to individual serving plates and serve immediately.