Linguine With Winter Pesto
- 2 1/2 cups Italian parsley leaves - (lightly packed)
- 3/4 cup olive oil
- 1/2 cup toasted pine nuts
- 2 teaspoons fresh thyme leaves (or 3/4 tspns dried thyme, crumbled
- 1 teaspoon minced fresh rosemary (or 1/2 tspn dried rosemary, crumbled
- 1 medium garlic clove
- 1/3 cup freshly-grated Parmesan cheese
- Salt to taste
- Freshly-ground black pepper to taste
- 12 ounces linguine pasta
- 1/3 cup chopped toasted pine nuts
Combine first 6 ingredients in processor and blend to coarse puree. Blend in cheese using on/off turns. Season to taste with salt and pepper. (Can be prepared 1 week ahead. Transfer pesto to jar. Pour enough additional oil over pesto to cover completely. Cover and refrigerate. Pour off extra oil before using.)
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return to same pot. Add pesto sauce and toss to coat pasta evenly. Transfer to large platter. Garnish with chopped pine nuts.
This recipe yields 2 generous servings.