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PASTA PESTO Sauce: 2 c. fresh basil leaves, washed and patted dry 4 good sized garlic cloves, peeled and chopped 1 c. shelled walnuts 1 c. freshly grated Parmesan cheese 1/4 c. freshly grated Romano cheese salt and pepper to taste Combine basil, garlic and walnuts in a bowl of a food processor or halve the recipe and use a blender and chop. Leave motor running and add olive oil in a slow steady stream. Shut the motor off; add cheeses, a big pinch of salt and a liberal amount of pepper. Process briefly to combine then scrape out into a bowl and cover until ready to use. Two cups, enough to sauce 2 pounds pasta. Pasta: 1 lb. linguine or thick narrow noodle such as fettucine (I like to use freshly made pasta from Woodside Deli) 4 qt. water 1/4 c. cream 1 c. pesto sauce from above recipe pepper (optional) freshly grated Parmesan or Romano cheese (optional) Cook pasta. Stir 2 tablespoons hot pasta water and the cream into the pesto sauce. Drain pasta and return it to the hot pan. Stir in pesto and toss well to combine. Serve immediately on warm plates. Pepper and top with cheese if desired. Serves 6 to 8 moderate first course portions or 4 generous main course portions. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |