Spaghetti With Pesto I.e.s.italian, pasta, sauces -----PHILLY.INQUIRER----- 3 cup Basil; fresh 1/4 cup Italian olive oil 4 tablespoon Butter 2 pound Spaghetti 1 Garlic clove 3/4 cup Pine nuts 1/2 cup Parmesan cheese 1. Wash and dry the basil and remove the stems. 2. Place it in a blender with the garlic, olive oil, pine nuts, butter and cheese. Puree. 3. Cook the spaghetti al dente in boiling salted water. 4. Drain and toss at once with the sauce. 5. Serve with additional cheese. |
