Pasta with pesto sauce


6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
freshly ground pepper fresh
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *