Pasta con pesto alla melone

 
                        PASTA CON PESTO ALLA MELONE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Fresh Grated Parmesan Cheese
    2       c            Fresh Basil Leaves
      1/2   c            Melted Butter
      1/2   ea           Cloves Fresh Garlic
    1       tb           Pine Nuts
      3/4   c            Olive Oil
                         Pasta Capellini/Vermicelli
 
   Using blender or food processor, grate enough Parmesan chees to make one
   cup; add basil. The add melted butter, followed by garlic, pine nuts and
   finally the oil. Allow each ingredient to blend smoothly with the preceding
   ones, then let stand 1 hour. This is the Pesto Sauce.
   
   Prepare pasta according to package directions. Mix pesto with pasta fresh
   from the boiling water. Do not add too much pesto, but allow each person a
   chance to adjust flavor by taste, by adding more pesto if desired. Leftover
   pesto will last for a long time if refrigerated in a plastic container, but
   do not freeze.
   
   A light salad with oil and vinegar dressing and a veal dish go great with
   this. Pasta Con Pesto is also a versatile accompaniment to a variety of
   dishes-meat, fish, poultry, etc.
   
   Recipe taken from The Garlic Lovers Cookbook from Gilroy. Recipe submitted
   by Dr. Rudy Melon, President, Gavilan College. Chairman, Gilroy Garlic
   Festival.
  
 
 
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