Spaghetti Al Pesto Recipe
Ingredients
| 1 1/2 cups good fresh basil | ||
| Parsley | 1/2 Cup (16 tbs) | |
| Pine nuts | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Olive oil | 3 Tablespoon | |
| Spaghettini | 1/2 pound | |
| 4 tablespoonspecorina cheese (strong goat Parmesan), grated | ||
| 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.
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.
Chef
