1/4 cup pine nuts
4 cups fresh basil leaves
3 garlic cloves — minced
1/3 cup extra virgin olive oil
1 cup freshly grated parmigiano-reggiano
1/8 teaspoon crushed red pepper flakes
2 large ripe red tomatoes — peeled and seeded
chopped and drained coarse salt and freshly ground pepper — to taste 1 1/4 pounds linguine
Heat a skillet over medium- high heat. Add the pine nuts and cook, stirring constantly, until they turn golden, 3 to 4 minutes. Remove them from the pan immediately.
Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and blend at high speed until smooth. Stop and scrape down the sides. Add half of the cheese and the red pepper and pulse a few times to make a thick paste. Fold in the tomatoes. Season with salt and pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes. Drain, toss with the pesto and serve immediately, sprinkled with the remaining Parmesan. Serves 8.
[PER SERVING: 425 calories, 15 g protein, 58 g carbohydrate, 16 g fat (3 g saturated), 8 mg cholesterol, 202 mg sodium, 1 g fiber.]
Notes: Recipes from a family run restaurant and market in Palermo, on the northwestern tip of Sicily. The restaurant was called “Shanghai.”
Kitpath@earthlink.net 8/27/98