| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Italian, Cheese/eggs, Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh basil leaves |
| 1/3 |
c |
Pine nuts or walnuts |
| 2 |
|
Garlic cloves |
| 1/3 |
c |
Olive oil |
| 1 |
c |
Grated Parmesan Cheese |
| 1 |
c |
Whipping cream |
| 1 |
lb |
Capellini or spaghetti, freshly cooked |
INSTRUCTIONS
Finely chop basil, pine nuts and garlic in processor. With machine running,
gradually add olive oil through feed tube and process until smooth. Mix in
1/2 cup parmesan. Transfer pest to small jar. (Can be prepared 4 days
ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce
to taste with salt and pepper. Combine pasta, sauce and remaining 1/2 cup
parmesan in large bowl. Toss to coat pasta evenly and serve.
SOURCE: Bon Appetit, June '92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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