| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Wms-sonoma, Sauce, Pasta |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Packed fresh basil leaves |
| 6 |
|
Garlic cloves; peeled |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Pine nuts |
| 1/2 |
c |
Extra-virgin olive oil |
| 3 |
tb |
Unsalted butter; softened |
| 1/3 |
c |
Freshly grated parmesan cheese |
|
|
Cooked pasta |
INSTRUCTIONS
In the work bowl of a food processor with the metal blade or a blender,
combine the basil and garlic. Pulse until the basil and garlic are very
finely chopped. Add the salt and pine nuts and pulse several times. With
the motor running, slowly pour in the olive oil in a steady stream.
Transfer the mixture to a small bowl. Using a spatula, fold in the butter
and, when it has been incorporated smoothly, fold in the Parmesan cheese.
Set aside until ready to use. 8 servings.
*Recipe from "Pasta with Sauces: The Williams-Sonoma Collection" (Time-Life
Books). Michele Anna Jordon (Editor).
Recipe by: Williams-Sonoma*
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
23, 1998, converted by MM_Buster v2.0l.
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