Pronto pesto pasta

Yield: 4 Servings

Measure Ingredient
1 large Garlic clove, peeled
4 \N To 6 tb. olive oil
2 cups Fresh basil leaves
½ cup Fresh parsley
1 cup Toasted pinenuts
1½ cup Asiago or Parmesan cheese freshly grated
1 teaspoon Salt
\N \N Pepper to taste
12 ounces Linguini

The day before serving, quarter the garlic clove and combine with olive oil. (Refrigerate if made more than 1 day in advance, but don't store over 1 week.)

Twenty minutes before dinner, put a big pot of water on to boil for pasta. Very finely chop together the basil and parsley. Add pinenuts, cheese, salt and pepper. Remove and discard the garlic clove from premade garlic oil and add oil to mixture. Mix well.

Cook and drain linguini. Combine with basil-cheese mixture and toss well. Serve immediately.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992"Shepherd's Garden Seeds" catalog. Pg. 49. Posted by Cathy Harned.

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