Tuesday, March 30, 2010


Prepare pasta (spaghetti or linguine) according to package directions
Reserve 1/4 cup or more of the pasta water

Pesto sauce:
In a food processor blend 1 cup grated Parmesan cheese (the real stuff), 3 tablespoons pine nuts, 3/4 cup basil leaves (fresh), 5 tablespoons olive oil, 3 cloves garlic
Add 1/4 cup of the water from the cooked pasta (before draining) and blend again

Toss with cooked pasta

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