Pronto pesto pasta
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Pronto pesto pasta
  Pesto    Seasonings    Pasta    Sauces    Cheese    Italian  
Last updated 6/12/2012 1:19:09 AM. Recipe ID 50347. Report a problem with this recipe.
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      Title: Pronto pesto pasta
 Categories: Cheese, Seasonings, Italian, Sauces
      Yield: 4 Servings
 
      1 lg Garlic clove, peeled
      4    To 6 tb. olive oil
      2 c  Fresh basil leaves
    1/2 c  Fresh parsley
      1 c  Toasted pinenuts
  1 1/2 c  Asiago or Parmesan cheese
           -- freshly grated
      1 ts Salt
           Pepper to taste
     12 oz Linguini
 
  The day before serving, quarter the garlic clove and combine with
  olive oil.  (Refrigerate if made more than 1 day in advance, but
  don't store over 1 week.)
  
  Twenty minutes before dinner, put a big pot of water on to boil for
  pasta. Very finely chop together the basil and parsley. Add pinenuts,
  cheese, salt and pepper. Remove and discard the garlic clove from
  premade garlic oil and add oil to mixture.  Mix well.
  
  Cook and drain linguini.  Combine with basil-cheese mixture and toss
  well. Serve immediately.
  
  Recipe developed by Renee Shepherd and Fran Raboff. From 1992
  "Shepherd's Garden Seeds" catalog.  Pg. 49. Posted by Cathy Harned.
 




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Recipe ID 50347 (Apr 03, 2005)

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