Pasta With a “Speedy” Basil Pesto

  • ½ Lb.   Pasta-any favorite variety
  • 2 Cups Fresh Basil Leaves-loosely packed
  • 4 Garlic Cloves-crushed
  • ½ Cup Extra Virgin Olive Oil
  • Salt, Pepper, and Parmesan Cheese

Bring 3 quarts of  salted water to a boil. Add pasta, stir, and cook according to the box directions. When the pasta is nearly finished, let the pasta settle to the bottom of the pot and lay the basil leaves into the water only for 10 seconds to wilt. Skim the basil out and place in a blender with the garlic, and olive oil. Puree fully, seasoning to taste with salt and pepper. Drain the pasta well, and coat to your liking with the basil puree. Toss with Parmesan cheese.

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