Pesto with Pasta

Instructions

1. 1

   Grated Parmesan cheese -- if desired Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender. While the water is heating and the pasta is cooking, continue with the recipe to make the pesto. To measure basil, firmly pack basil leaves into a measuring cup. Use the style of cup designed for dry ingredients, usually made of metal instead of glass. Rinse the basil leaves with cool water, and pat dry thoroughly with a paper towel or clean, dry kitchen towel. Peel the garlic. Place the basil leaves, garlic, 1/3 cup cheese, the oil and pine nuts in the blender. Cover and blend on medium speed about 3 minutes, stopping blender occasionally to scrape sides, until smooth. Drain the pasta in a strainer or colander, and place in a large serving bowl or back in the Dutch oven. Immediately pour the pesto over the hot pasta, and toss until pasta is well coated. Serve with additional cheese. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "Pesto can be used as a spread on sandwiches, mixed into salads or used as a topping for hot meats or vegetables." "© General Mills, Inc. 1998." "0:12" Protein; 49g Carbohydrate; 5mg Cholesterol; 129mg Sodium Other Carbohydrates food processor Cilantro Pesto: Substitute 3/4 cup firmly packed fresh cilantro leaves and 1/4 cup firmly packed fresh parsley leaves for the fresh basil. Spinach Winter Pesto: Substitute 1 cup firmly packed fresh spinach leaves and 1/4 cup firmly packed fresh basil leaves, or 2 tablespoons dried basil leaves, for the 1 cup fresh basil. Tips Store pesto airtight in the refrigerator up to 5 days or in the freezer up to 1 month. Cover and store immediately because its color will darken as it stands.