Pesto Pasta

Basil is such a good thing, that it is hard to remember to use just a little pesto in a dish. But pesto is super-concentrated. If you grow your own herbs, you'll be amazed at how many carefully-tended leaves go into a single batch. I like to serve this pasta with chicken and a good loaf of garlic bread.

For the pesto:
½ c. extra virgin olive oil
2 cloves garlic
2 c. fresh basil leaves, hard packed
½ c. fresh parsley, hard packed
¼ c. lightly toasted pine nuts
½ c. grated Parmesan cheese

For the finished dish:
1 lb. linguini noodles
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1/4 c. onion, diced
1 c. heavy whipping cream
1 tbsp. flour
1 tsp. salt
1 tsp. pepper
1 c. freshly grated Parmesan cheese
sprigs of parsley, for garnish

Place all pesto ingredients in a blender or food processor and puree. Measure out a quarter cup of pesto, and reserve the rest for later use. Cook noodles to al dente according to package directions.

Meanwhile, heat olive oil in a medium pot. Saute garlic and onion in the oil until garlic browns and onion turns translucent. Combine whipping cream, salt, pepper and flour and add to the onion mixture. Bring this mixture to a simmer, and whisk constantly for five minutes. Add the cheese, continuing to whisk until the cheese melts. Remove from heat. Add pesto. Pour sauce over pasta and toss to combine.

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All content copyright Amber Royer 20012
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