Pesto Spaghetti |
Course : Italian
Serves: 4 |
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Ingredients:
1 cup parsley -- minced |
1 tablespoon basil |
1 teaspoon salt |
1/8 teaspoon white pepper |
2 cloves garlic -- minced, cloves |
2 tablespoons butter |
2 tablespoons water -- boiling |
3/4 cup cheese -- parmesan |
1 pound spaghetti -- thin |
1/4 cup pignoli -- minced - OR chopped walnuts |
1/2 cup salad oil |
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Preparation / Directions:
Cook spaghetti as package directs and drain well. Combine all ingredients in a bowl and pour over spaghetti. Finely chopped walnuts can be substituted for pignoli. Serve with parmesan cheese. Leftovers can be frozen.
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