Linguine Speciali Pergolati Alla Salsa Verde
|Garlic||2 Clove (10 gm), crushed|
|Basil sprig||5 Small|
|Coarse salt||1⁄4 Teaspoon (1 Milliliter)|
|Walnuts||2 , halved|
|Grated pecorino cheese||60 Milliliter (4 Tablespoon)|
|Olive oil||1 Cup (16 tbs) (250 Milliliter)|
|Butter||15 Milliliter (1 Tablespoon)|
|Linguine||1⁄2 Pound (250 Gram)|
Combine the first 8 ingredients in a blender or food processor fitted with a steel blade and process into a smooth paste.
Heat the butter in a large heavy skillet and add the processed sauce.
Stir over low heat until warm.
Add the freshly cooked linguine and toss to coat with the sauce mixture.
Sprinkle with additional grated Parmesan and serve at once.