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Pronto Pesto Pasta

If you are a confirmed pesto lover, here's a surefire way to make it without undue ceremony on a busy summer night.

1 day before: cut a 2 large peeled garlic cloves in quarters and combine with 4-6 tablespoons of good fruity olive oil. (Refigerate if made more than 1 day in advance, but don't store over 1 week.)

20 minutes before dinner: Put a big pot of water on to boil for pasta. With a good chopping knife or cleaver, very finely chop together 2 cups fresh basil leaves and 1/2 cup fresh parsley. Add 1 cup toasted pine nuts, 1 1/2 cups freshly grated Asiago or Parmesan cheese, 1/2 teaspoon salt and pepper to taste. Remove and discard the garlic clove from premade garlic oil and add oil to mixture. Mix well.

Cook and drain 12 ounces linguine. Combine with basil-cheese mixture and toss well with 2 big forks. Serve immediately and enjoy immensely!

Serves 4

 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

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20 minutes before dinner: Put a big pot of water on to boil for pasta. With a good chopping knife or cleaver, very finely chop together 2 cups fresh basil leaves and 1/2 cup fresh parsley. Add 1 cup toasted pine nuts, 1 1/2 cups freshly grated Asiago or Parmesan cheese, 1/2 teaspoon salt and pepper to taste. Remove and discard the garlic clove from premade garlic oil and add oil to mixture. Mix well.

Cook and drain 12 ounces linguine. Combine with basil-cheese mixture and toss well with 2 big forks. Serve immediately and enjoy immensely!

Serves 4

 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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