Entrees

Linguine al Pesto

Appetizer & Antipasti

Soups & Salads

Entreés

Desserts

Snacks

Parmigiano Reggiano

SERVINGS: 4

INGREDIENTS

2
cloves Garlic
2
cups Fresh Basil Leaves (Stems removed)
3
tablespoons Pine Nuts
1/2
teaspoon Salt
1/2
cup Olive Oil
1
tablespoon Italian Parsley (Chopped)
1
pound Linguine Pasta
1/2
cup Locatelli Pecorino Romano Cheese (Grated)

PREPARATION

Combine the first 6 ingredients in a food processor at medium speed for 3 to 4 minutes. Set aside. In a large pot, bring 4 quarts of water to boil. Add linguine and cook for 4 to 5 minutes. Reserve 1/2 cup of pasta cooking water. Drain the pasta and return to the pot. Add the sauce to the pasta and toss to combine. Add reserved cooking water as needed. Top with grated Locatelli Pecorino Romano Cheese. Serve immediately.