| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Food networ, Food3 |
4 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves; crushed |
| 2 |
lg |
Bunc fresh basil leaves; torn |
| 1 |
tb |
Pine kernels |
| 2 |
tb |
Parmesan cheese; grated |
| 2 |
tb |
Pecorino cheese; grated |
| 100 |
ml |
Olive oil |
|
|
Clear grain vodka; to taste |
|
|
Salt |
| 400 |
g |
Pasta such as tagliatelle or linguine |
INSTRUCTIONS
Prepare the pesto by pounding the garlic, basil leaves, pine nuts and a
little salt in a pestle and mortar.
Slowly pour in the olive oil as you keep pounding, then add the cheeses and
vodka to form a paste.
Cook pasta in salted water until al dente, drain and toss with the sauce in
a heated serving bowl. Serve immediately.
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