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Basil Pesto Pasta​

Ingredients:
1 lb. of dry shell pasta (or any non-tube pasta)
½ cup Kalamata olives
2 cups finely grated parmesan cheese

2 cups fresh basil leaves
½ cup extra virgin olive oil
⅓  cup pine nuts (can also use chopped, toasted walnuts)
1 Lime
Fresh basil leaves
Salt

Black pepper
Oregano
Crushed red pepper
Total cooking time:
30 mins

Recipe:
  1. Cook pasta in pot of heavily salted boiling water, stirring occasionally, until al dente
  2. Pulse the basil and pine nuts in a food processor several times, add 1/2 cup of parmesan cheese, and stream in the olive oil slowly while the processor is running
  3. Stir in salt, black pepper, and some crushed red pepper to taste
  4. Mix in pasta with pesto and plate with olives, fresh basil, and lime zest
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  • Home
  • About Me
  • Recipes
    • Série de Salades
    • Entrée >
      • Deconstructed Falafel Sandwich
      • Chickpea Avocado Chaat
      • Sweet and Sour Summer Garden
      • Quinoa Salad
      • Olive Tapenade Bruschetta
      • Paneer Stuffed Naan
      • Goat Cheese Stuffed Fried Squash Blossoms
      • Channa Masala Sushi Roll
    • Le plat principal >
      • Ratatouille Confit Byaldi
      • Quiche
      • Savory Tomate du Saltambique
      • Ricotta Gnocchi
      • White Pesto Pasta
      • Risotto
      • Ricotta and Lime Ravioli
      • Mexican Stuffed Pepper
      • Peanut Sauce Stir Fry
      • Basil Pesto Pasta
      • Creamy Marinara Spaghetti
      • Cacio e Pepe
      • Pan Seared Cauliflower Taco
      • Butternut Squash Campanelle
      • Pasta al Limone
      • Tomate Tarte aux Moutarde​
      • Zucchini Gratin
    • Le dessert >
      • Piña Colada Sorbet
      • Crêpes Suzette
      • Mascarpone Semifreddo
      • Strawberry Mille-feuille
      • Peaches with Lemon and Saffron
      • Baked Apples with Hibiscus Infusion
    • Le Expériences >
      • Spherification
      • Olive (De)Constructed
  • Stay Connected