Santa Clara University

Pasta con Pesto

Ingredients:

• 1 cup “medium” chopped (not creamed) fresh basil
• 1/8 cup chopped spinach a little chopped parsley
• ½ to 1 head of chopped garlic a few chopped pine nuts
• ½ or so cup of olive oil
• 6 tablespoons unsalted butter, softened (margarine is acceptable)
• ¼ cup Romano grated cheese ¼ cup parmesan grated cheese
• Salt and pepper to taste (Amounts are approximate, depending on emphasis of flavors)

Directions:

1. Cook chopped garlic in olive oil for about 5 minutes.
2. Mix fresh basil, spinach, garlic, butter, pine nuts and olive oil.
3. Add a very little salt or none at all and pepper to taste (people can always add their own salt to taste).
4. Add some of the grated cheese, but do not let the pesto get too “thick”.

Pasta:

1. Cook the pasta al dente, drain and return to pot, add pesto and mix pour into bowl and sprinkle Romano and parmesan grated cheese over the top. You can use any kind of pasta: linguini, angel hair, gnocchi, ravioli, etc.
2. Serve immediately.