Yield: 4 servings
|2||Garlic cloves; crushed|
|2 larges||Bunc fresh basil leaves; torn|
|1 tablespoon||Pine kernels|
|2 tablespoons||Parmesan cheese; grated|
|2 tablespoons||Pecorino cheese; grated|
|100 millilitres||Olive oil|
|Clear grain vodka; to taste|
|400 grams||Pasta such as tagliatelle or linguine|
Prepare the pesto by pounding the garlic, basil leaves, pine nuts and a little salt in a pestle and mortar.
Slowly pour in the olive oil as you keep pounding, then add the cheeses and vodka to form a paste.
Cook pasta in salted water until al dente, drain and toss with the sauce in a heated serving bowl. Serve immediately.
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Carlton Food Network
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