16 oz Spigadora Thin Spaghetti
-Cook according to
pkg directions
2 cups fresh basil leaves washed and dried
3 tablespoons pine nuts
3 garlic cloves peeled
½ cup freshly grated Parmesan cheese
3 tablespoons freshly grated Romano cheese
½ cup olive oil
salt and pepper to taste
Mix basil, pine nuts and garlic in blender (or food
processor) adding olive oil with blade turning. When these ingredients are evenly blended pour the mixture in a
large bowl and mix the cheeses in by had and season with salt and pepper.
Drain pasta and turn pasta into the bowl containing the
pesto sauce. Add 2 tablespoons of hot
water, toss thoroughly and serve.