Pasta With Pesto and Parmesan
- Reviews 3
Ready In: 30 mins
Serves: 4
Ingredients
- 1 lb linguine (or taglierini)
- 1⁄4 cup pine nuts
- 100 g fresh basil leaves
- 2 garlic cloves, chopped
- 1⁄4 cup freshly grated parmesan cheese, plus shavings of
- parmesan cheese, to garnish
- 1⁄2 cup extra virgin olive oil
Directions
- Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
- While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
- With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
- Season with salt and freshly ground black pepper, to taste.
- Toss the pesto through the hot pasta until it is thoroughly distributed.
- Garnish with shavings of fresh Parmesan.
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