Pesto Pasta

Modified from the Pasta Cookbook

2 garlic cloves

1/2 cup pine nuts

1 cup fresh basil leaves

2/3 cup olive oil

4 tbsp sweet butter, softened

4 tbsp fresh Parmesan cheese

1 lb spaghetti

salt and ground black pepper

Peel garlic, process in blender with salt and pine nuts until broken up. Add basil and continue mixing to a paste. Gradually add olive oil until the mixture is creamy and thick. Beat in butter, season with pepper. Beat in cheese. You can store the pesto in fridge with a layer of olive oil on top until needed. Cook pasta in plenty of boiling salted water by instructions on package. Drain well. Toss pasta with half the pesto and serve warm. You can put rest of pesto on top if you wish.

Makes 4 servings.