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INGREDIENTS:
375g dried linguine pasta
1 cup fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove, crushed
2 tablespoons grated parmesan cheese
1/4 cup extra-virgin olive oil
Shaved parmesan cheese, to serve
PROCEEDURE:
Step 1
Cook pasta in a saucepan of boiling salted water, following packet
directions until tender. Drain. Return to pan.
Step 2
Meanwhil,process basi,pine nuts,garlic and parmesan,scraping down
sides occasionall,until almost smooth.
Step 3
With motor running,add oil in a slow, steady stream. Proceed
to combine Season with salt and pepper.
Step 4
Add pesto to pasta. Toss to combine. Serve