Bon Appétit | June 1992
1 cup fresh basil leaves 1/3 cup pine nuts or walnuts 2 garlic cloves 1/3 cup olive oil 1 cup grated Parmesan 1 cup whipping cream 1 pound capellini or spaghetti, freshly cooked
Finely chop basil, pine nuts and garlic in processor.
With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)Bring cream to boil in heavy medium saucepan.
Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.Read More http://www.epicurious.com/recipes/food/printerfriendly/Pasta-with-Alfredo-Pesto-Sauce-4499?printFormat=4x6#ixzz1PJBnmAcR
No comments:
Post a Comment