Italian Linguine al Pesto


Photo: flickr user nyaa_birdies_perch

About

Pesto can be applied to any shape of pasta you like, and it's also excellent in many soups. In fact, the possibilities for using pesto are endless!

Tags:

European
Mediterranean
Italian
pasta

Yield:

1.0 servings

Added:

December 9, 2009

Creator:

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Ingredients

3 ounces fresh basil
1/2 cup pine nuts
2 smalls garlic cloves
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/2 teaspoon freshly-ground black pepper
1 pound linguine pasta
2 tablespoons butter cut small pieces

Preparation

1
Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped. Transfer to a bowl and mix in the cheeses and black pepper. (This sauce does not call for salt because of the saltiness of the cheeses used.)
2
In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt. Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package). Drain the pasta, reserving 3 ounces of the cooking water.
3
Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed. Serve immediately.

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