TLC Cooking "Classic Pesto with Linguine"

Classic Pesto with Linguine

Classic Pesto with Linguine

YIELD Makes 4 servings (about 3/4 cup pesto sauce)
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INGREDIENTS

12	ounces uncooked linguine
2	tablespoons butter
1/4	cup plus 1 tablespoon olive oil, divided
2	tablespoons pine nuts
1	cup tightly packed fresh basil leaves
2	cloves garlic
1/4	teaspoon salt
1/4	cup grated Parmesan cheese
1‑1/2	tablespoons grated Romano cheese
Additional fresh basil leaves (optional)

PREPARATION:

Cook linguine according to package directions; drain. Toss with butter in large serving bowl; set aside and keep warm.
Meanhile, heat 1 tablespoon oil in small saucepan or skillet over medium-low heat. Add pine nuts; cook and stir 30 to 45 seconds until light brown, shaking pan constantly. Remove with slotted spoon; drain on paper towels.
Place toasted pine nuts, basil leaves, garlic and salt in food processor or blender. With processor running, add remaining 1/4 cup oil in slow steady stream until evenly blended and pine nuts are finely chopped.
Transfer basil mixture to small bowl. Stir in Parmesan and Romano cheeses.*
*Pesto sauce can be stored at this point in airtight container; pour thin layer of olive oil over pesto and cover. Refrigerate up to 1 week. Bring to room temperature. Proceed as directed in step 5.
Combine hot, buttered linguine and pesto sauce in large serving bowl; toss until well coated. Garnish, if desired. Serve immediately.

This recipe appears in: Italian

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