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Spaghetti Al Pesto

Western.Chefs's picture
Ingredients
  Fresh basil 1 1⁄2 Cup (24 tbs)
  Parsley 1⁄2 Cup (8 tbs)
  Pine nuts 3 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Olive oil 3 Tablespoon
  Spaghettini 1⁄2 Pound
  Pecorino cheese 4 Tablespoon, grated (Strong Goat Parmesan)
  Pecorino cheese 4 Tablespoon (strong goat Parmesan)
  Parmesan cheese 4 Tablespoon, grated
  Butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In an electric blender, slowly blend basil, parsley, pine nuts and garlic.
Add oil, salt and pepper.
Blend thoroughly.
Meanwhile, boil spaghettini.
Until al dente.
Drain, setting aside 2 tablespoons boiling water.
Put spaghettini in a heated serving bowl.
Mix in water, sauce and cheeses.
Add butter and toss thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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