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  1. #1
    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Lightbulb Linguine with Basil Pesto

    Linguine with Basil Pesto
    1/2 cup pine nuts
    2 tbs basil
    1/4 cup olive oil
    2 garlic cloves, finely chopped
    salt, to taste
    1 lb pkg linguine
    3 tbs butter at room temperature
    1/4 Parmesan
    pepper, to taste
    Using a mortar and pestle, pound or roughly grind the pine nuts, taking care not to pulverize them. Alternatively, use a food processor to pulse the nuts, but bear in mind that they should retain a distinct grainy texture and not be overporcessed into an oily paste. Set aside. Combine the basil, olive oil, garlic, and salt in a food processor or mortar. Pound or grind to a rough paste, then transfer to a serving bowl large enough to hold the pasta later. Cook the pasta according to directions, Drain the pasta, but don't overdrain. Reserve some of the water. Toss the wet pasta with the basil mixture and the butter in the bowl. Add the pine nuts, Parmesan, and pepper to the serving bowl and toss together thoroughly, adding a little of the reserved pasta cooking water, if necessary, to moisten the linguine so that the sauce is evely distributed throughout the pasta. Check the seasoning, and serve. 4 servings = about 710 calories.

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