Linguine with Basil Pesto

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* Exported from MasterCook *

 

Linguine with Basil Pesto

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 large garlic cloves

1/2 cup pine nuts

2 1/2 cups fresh basil leaves -- firmly packed

1/2 teaspoon salt

freshly ground black pepper

1/2 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan or soy Parmesan

cheese

1 pound linguine

 

Combine the garlic and pine nuts in a food processor and pulse until coarsely

chopped. Add the basil leaves, salt, and pepper to taste, and blend thoroughly

to a paste, scraping down the sides of the bowl as necessary. With the machine

running, slowly pour the olive oil through the feed tube and process until well

blended. Transfer to a small bowl and stir in the cheese. Set aside. Cook the

linguine in a large pot of salted boiling water, stirring occasionally, until it

is al dente, about 8 minutes. When the pasta is cooked, drain it and place in a

serving bowl. Add the pesto and toss well. Serve immediately.

 

Other Pasta Choices: fettucine, spaghetti

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 763 Calories; 37g Fat (44.0% calories

from fat); 19g Protein; 88g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

276mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 1/2

Fat.

 

NOTES : Eating pasta with pesto can become addictive, so you may want to grow

your own basil to keep a supply on hand. I've found you can never have too much

pesto, so I like to make large quantities when the basil is at its peak and

freeze it in small containers to get me through the winter months. Pesto keeps

in the refrigerator for several weeks when topped with a thin layer of olive oil

and stored in a tightly sealed container. Note: If you plan to freeze pesto,

omit the cheese from the recipe. It can be added after the pestoo has been

defrosted and ready to use.

Nutr. Assoc. : 0 0 0 0 0 0 0 0