Trenette al Pesto   2 cups tightly packed fresh basil leaves 1/4 cup plus 4 tablespoons olive oil 1/4 cup of pine nuts pinch of salt 2 cloves of garlic chopped fine 1/2 pound of trenette 1/4 cup freshly grated parmigiano-reggiano cheese Serves 2 1.      Wash the basil in cold water and gently pat it dry with paper towels. 2.      Put 1/4 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. 3.      In a large saute pan add 4 tablespoons of olive oil and 4 tablespoons of pesto, turn heat on low and heat through. 4.      Bring a large pot of water to a boil.  Add 1 tablespoon of salt and the trenette.  Cook until al dente. 5.      Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to high. 6.      Add the 2 tablespoons of the water the pasta was cooked in, and the parmigiano cheese and stir vigorously coating the pasta completely with the sauce. 7.      Serve immediately from the pan. ©2004 Torre Enterprises, LLC. All rights reserved.