Mussels In Pesto Sauce
|Mussels||18 , cleaned|
|Olive oil||2 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic||2 Clove (10 gm), chopped|
|Basil||1 Bunch (100 gm), chopped|
|Grated parmesan cheese||2 Tablespoon|
|Pine nuts||2 Tablespoon (Toasted)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Shell pasta/4 ounce dry||8 Ounce|
Steam mussels for 6 to 8 minutes, discarding any that fail to open.
Start pasta water.
In blender or food processor, combine 1 tablespoon olive oil, garlic, basil, 1 tablespoon cheese, 1 tablespoon pine nuts, and wine.
Blend to a smooth, thin paste, adding up to 1/4 cup water if needed.
Add pasta to boiling water.
As it cooks, heat shelled mussels in remaining oil for 3 to 4 minutes.
Add pesto sauce and simmer gently until pasta is cooked to your taste.
Divide pasta onto plates, ladle sauce over each portion, and sprinkle remaining pine nuts and cheese over each.