From the Kitchen: Pesto Pasta

Apply to be a client
April 4, 2011
A large bowl of linguini noodles covered in pesto sauce and topped with basil leaves.

Pesto pasta.

This springtime dish combines the yearning for the fresh produce of summer with the need for comfort food during spring’s chilly evenings.

2 cups packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts (may substitute walnuts or pecans)
2/3 cup extra virgin olive oil

Juice of 1 lemon
Salt and pepper, to taste
3/4 cup freshly-grated Parmesan cheese
1 lb penne-style pasta, cooked to package instructions

Combine the basil, garlic, pine nuts, salt and pepper in a food processor. Pulse until coarsely chopped. Add the olive oil, lemon juice and cheese and process until just incorporated, leaving the consistency slightly chunky. Taste and adjust seasoning. Immediately toss with hot pasta and a little pasta water. Serve with extra Parmesan on top. Enjoy!

Serves 4