August 2, 2011

Classic Pesto with Linguine

Homestyle Pasta

Prep time:

10 minutes

cooking time:

10 to 12 minutes

“Grandma could take a handful of herbs, a little garlic and cheese and make the most delicious pasta sauce.”

Ingredients

Serves 4

12 ounces linguine
2 tablespoons butter
1/4 cup plus 1 tablespoon olive oil, divided
2 tablespoons pine nuts
1 cup firmly packed fresh basil, rinsed, drained and stemmed
2 cloves garlic
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1 1/2 tablespoons freshly grated Romano cheese
Fresh basil, optional for garnish

Directions

1
Prepare pasta according to package directions. Drain pasta. Toss with butter in large serving bowl; set aside and keep warm.
2
Heat 1 tablespoon olive oil in small skillet over medium-low heat. Add pine nuts; cook and stir until light brown, 30 to 45 seconds, shaking pan constantly. Remove nuts with slotted spoon; drain on paper towels.
3
For pesto sauce, place toasted pine nuts, basil, garlic and salt in food processor or blender. Add remaining 1/4 cup olive oil in slow, steady stream (while food processor is running) until ingredients are evenly blended and pine nuts are very finely chopped.
4
Transfer basil mixture to small bowl. Stir in Parmesan and Romano.
5
Combine pesto with the hot, buttered pasta in the serving bowl; toss until pasta is thoroughly coated. Garnish with fresh basil, if desired.

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Grandma's Secret Tip

When Grandma first made her Italian family's pesto recipe, she hand-minced the ingredients. Years later she uses a food processor or blender, but she still prepared the sauce at the last minute so it didn't turn dark. For variety, Grandma would sometimes use fresh cilantro or mint leaves in her pesto.

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