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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta with Pesto Sauce Genovese Recipe

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This recipe for Pasta with Pesto Sauce Genovese is from Our Family's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb linguine
1 potato, peeled & cubed
2 cups fresh basil, tightly packed
1 stick butter (1/4 lb)
2-4 cloves garlic
1 cup pecorino Romano cheese
1/2 cup Parmesan cheese
ground black pepper (to taste)
1/2 cup fresh parsley
salt
1/8 cup pine nuts or walnuts (optional)
Directions:
Directions:
When cooking pasta, add a cubed potato to salted water (this trick returns to the pasta the starch it tends to loose in cooking and draining)
Drain the pasta and potato cubes reserving a little of the cooking water about 1/2 cup

In blender, place garlic, basil, parsley and pine nuts, blend until liquefied.
Remove and place in bowl.
In separate bowl, place the butter and microwave until melted
Mix melted butter with pesto until smooth adding salt & pepper to taste

Dress the pasta with the pesto sauce, mix and ass about 1 1/2 cups pecorino Romano and Parmesan cheese to the drained pasta
Serve in individual dishes and add more cheese to taste
Personal Notes:
Personal Notes:
This is Dad Ivani's recipe oh so yummy. This recipe is what made me start my garden :)

 

 

 

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