Italian Linguine al Pesto
By: Barnaby Dorfman
Published: Wednesday, December 9, 2009 - 12:35pm

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.

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!