Title: Pesto and Spaghetti (Mrs. G.)
Categories: Pasta Italian
Yield: 6 Servings

3	c	Fresh basil
1	cl	Garlic
1/4	c	Italian olive oil
3/4	c	Pine nuts
4	tb	Butter
1/2	c	Parmesan cheese
2	lb	Spaghetti

Wash and dry the basil and remove the stems. Place it in a blender with remaining ingredients except spaghetti. Puree. Cook the spaghetti al dente in boiling salted water. Drain and toss at once with the sauce. Serve with additional cheese.

previous

next