Sunday, May 24, 2009

Angel Hair Pasta with Pesto

2 1/2 cups fresh basil

3 cloves garlic
2 stems of parsley
3 Tsp. roasted pine nuts
3/4 cup olive oil
1/2 cup parmesan cheese
pinch of salt
pinch of black pepper
1 1/4 lb angel hair pasta

In a food processor place basil, garlic, pine nuts, parsley, salt and olive oil and process until smooth. Pour into a bowl. Stir in parmesan cheese. 

Cook the pasta in a large saucepan with salted boiling water according to the package. Cook until "al dente" or until it offers only a slight resistance when bitten into. not over-cooked or under-done.

Just before draining take about 4 Tablespoons of the cooking water and stir into pesto sauce. Drain the pasta and toss with the sauce. You can use more or less pasta sauce to taste. Serve immediately.

Grate fresh parmesan cheese over the tops of each serving.

by: kayla

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