Italian Linguine al Pesto

Photo: flickr user nyaa_birdies_perch

Ingredients

3 ounces fresh basil

1/2 cup pine nuts

2 smalls garlic cloves

1/4 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1/2 teaspoon freshly-ground black pepper

1 pound linguine pasta

2 tablespoons butter cut small pieces

Preparation

Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped. Transfer to a bowl and mix in the cheeses and black pepper. (This sauce does not call for salt because of the saltiness of the cheeses used.)

In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt. Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package). Drain the pasta, reserving 3 ounces of the cooking water.

Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed. Serve immediately.