Serves: 6
Total Calories: 462
Put basil, oil, pine nuts, garlic and salt into a blender of food processor. Process until smooth. Pour sauce into a small bowl. Add Parmesan cheese and Romano cheese. Mix to blend. Beat in the softened butter. If the sauce is too thick, add to it a tablespoon or more of the hot water that the pasta was cooked to taste and adjust for seasoning. Cook the pasta in a large pan of rapidly boiling salted water until it is al dente. Just before draining it, take about 4 tbsp of the cooking water and stir it into the sauce if needed. Drain the pasta and toss with the sauce. Serve immediately.
This Linguine with Pesto Sauce recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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