Thursday, 1 July 2010

Pesto Pasta

Tyler Florence's Pesto Pasta 

A bunch of fresh basil leaves 
2 tablespoons pine nuts 
1 garlic clove 
1/2 cup extra-virgin olive oil 
1/2 cup freshly grated Parmigiano-Reggiano 
Salt and freshly ground black pepper 
Pasta of your choice (I'm using spaghetti) 

Bring a large pot of salted water to a boil for the pasta. 
Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. 
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper.