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Instructions |
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1- Toast the pine nuts under the grill until golden
brown.
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2- Chop basil (stalks and leaves) and mix into olive
oil and garlic with the spring onions and half the grated
cheese.
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3- This mixture may be whizzed briefly in a blender,
depending on your preference in terms of smoothness.
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4- Cook the pasta to instructions on packet and mix
in the pesto mixture. Sprinkle with toasted pine
nuts and the other half of the cheese.
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| Serving
Suggestions |
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Serve with green salad and roasted cherry tomatoes
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Originally Submitted
7/15/2012
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