Pesto and Pasta
Recipe: #4433
January 30, 2012
Categories: Italian, Mothers Day, Romantic Dinner, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"There are so many recipes for Pesto, but here is mine. It is delicious with linguine or fettuccine. The basic pesto freezes well, BUT if you do want to freeze half of it, omit the parmesan cheese in the base recipe and when you thaw it out to use, add the cheese....good as new. Plant your own basil each summer. Stick some good soil in an old boot or watering can...so cute."
Ingredients
Nutritional
- Serving Size: 1 (215.8 g)
- Calories 900.2
- Total Fat - 61 g
- Saturated Fat - 11.1 g
- Cholesterol - 25.2 mg
- Sodium - 333.7 mg
- Total Carbohydrate - 78.1 g
- Dietary Fiber - 9.6 g
- Sugars - 5.1 g
- Protein - 18.4 g
- Calcium - 268.2 mg
- Iron - 3 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a food processor combine the basil, garlic, and walnuts; chop till quite fine.
Step 2
Leaving the motor running, add the olive oil in a slow steady stream through the top; shut the motor off and add the cheese and a big pinch of salt and pepper to taste.
Step 3
Process briefly to combine; then scrape out the bowl and cover till ready to use.
Step 4
Cook the pasta till done.
Step 5
Before you drain the pasta, stir 2 tablespoons of hot pasta water and the cream into the pesto; then drain and return to hot pot; stir in pesto and toss well. Serve immediately.
Tips
No special items needed.