Olive Garden Linguine a Pesto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a copycat recipe I found on the web. Ingredients:
3 ounces fresh basil |
1/2 cup pine nuts |
2 small garlic cloves |
1/4 cup extra virgin olive oil |
1/2 cup grated parmesan cheese |
1/4 cup grated romano cheese |
1/2 teaspoon fresh ground black pepper |
1 lb linguine |
2 tablespoons butter, cut small pieces (optional) |
Directions:
1. Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
2. Transfer to a bowl and mix in the cheeses and black pepper.
3. (This sauce does not call for salt because of the saltiness of the cheeses used.).
4. In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
5. Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
6. Drain the pasta, reserving 3 ounces of the cooking water.
7. Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
8. Serve immediately.
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