To prepare pesto alla Genovese, blend the pine nuts and garlic in a blender. Add the washed and dried basil leaves, salt to taste, two ice cubes to preserve the bright green color, and the extra-virgin olive oil, blending continuously. Add the grated Parmigiano and aged sheep’s milk cheese, then adjust the consistency by adding a little more olive oil if needed.

Cook the Ola spaghetti in lightly salted boiling water until al dente, then drain.

Toss the pasta with the pesto and, if the sauce seems too thick, loosen it with a little of the pasta cooking water. Serve immediately.

Ju bëftë mirë!