Pasta Con Pesto Alla Melone
Yield
2 servingsPrep
15 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
Parmesan cheese
freshly grated |
|
| 2 | cups |
basil
fresh |
*
|
| ½ | cup |
butter
melted |
|
| ½ | each |
garlic cloves
fresh |
|
| 1 | tablespoon |
pine nuts
|
|
| ¾ | cup |
olive oil
|
|
| 1 | x |
pasta
Capellini or Vermicelli |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
Parmesan cheese
freshly grated |
|
| 473 | ml |
basil
fresh |
*
|
| 118 | ml |
butter
melted |
|
| 0.5 | each |
garlic cloves
fresh |
|
| 15 | ml |
pine nuts
|
|
| 177 | ml |
olive oil
|
|
| 1 | x |
pasta
Capellini or Vermicelli |
*
|
Directions
Using blender or food processor, grate enough Parmesan cheese to make one cup, add basil.
The add melted butter, followed by garlic, pine nuts and finally the oil.
Allow each ingredient to blend smoothly with the preceding ones, then let stand 1 hour.
This is the Pesto Sauce.
Prepare pasta according to package directions.
Mix pesto with pasta fresh from the boiling water.
Do not add too much pesto, but allow each person a chance to adjust flavor by taste, by adding more pesto if desired.
Leftover pesto will last for a long time if refrigerated in a plastic container, but do not freeze.
A light salad with oil and vinegar dressing and a veal dish go great with this.
