Ingredients
Directions 8 steps | 20 Minutes
Toast the pine nuts. In a small skillet over medium-high heat, toast the pine nuts without oil until light brown.
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Prepare the creamy pesto. In the jar of a blender, add the pine nuts, basil leaves, grated Parmesan, salt and garlic clove. Blend until finely chopped.
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With the blender on, drizzle in the olive oil through the feeder and water. Blend until smooth. Set aside. (See notes 1.)
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Cook the pasta. Bring a large pot of water seasoned with two tablespoons of salt to a boil.
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Add the pasta to the boiling water and cook for 8-10 minutes.
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Strain the pasta into a bowl and toss to coat with olive oil.
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Add creamy pesto to the bowl and toss until the pasta is well coated. Be sure not to cook the pesto.
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Garnish with a fresh grating of Parmesan and enjoy!
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Notes:
- Keeps in an airtight container for 3 days. Even out and smooth the surface and cover with a thin layer of oil.
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