Friday, March 12, 2010

Pesto Pasta

What could be better for a St. Patrick's Day dinner than green pasta?

1 1/2 cups tightly packed, washed and dried basil leaves
1/2 cup walnuts
2 chopped garlic cloves
2/3 cup olive oil
2/3 cup grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. spinach linguine or fettuccine

Chop basil leaves in a food processor or blender. Add walnuts and garlic. Process until finely ground. With the machine running, slowly add oil. Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.

Cook linguine or fettuccine according to package instructions. Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6

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