Linguine Pesto

1. 1

   cook linguine according to package directions, drain, toss with butter in large serving bowl, set aside and keep warm.

2. 2

   heat 1 tablespoon oil in small saucepan or skillet over med-low heat.

3. 3

   add pine nuts, cook and stir 30 to 45 seconds until light brown, shaking pan constantly.

4. 4

   remove with slotted spoon, drain on paper towel.

5. 5

   place toasted pine nuts, basil, garlic and salt in a food processor or blender.

6. 6

   with processor running add remaining 1/4 cup oil in slow steady stream until evenly blended and pine nuts are finely chopped.

7. 7

   transfer basil mixture to small bowl.

8. 8

   stir in parmesan and romano cheeses.

9. 9

   combine hot, buttered linguine and pesto sauce in large serving bowl, toss until well coated.

10. 10

    serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.