Linguine with Pesto
- 1 pound linguine noodles
- 2 1⁄2 cups fresh basil leaves
- 6 tablespoons olive oil
- 1/3 cup pine nuts (when not available, blanched almonds or walnuts may be used)
- 3⁄4 cup Parmesan cheese
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1/4 teaspoon hing (asaeofetida)
In a blender crush up basil leaves, olive oil, pine nuts, cheese, salt, and pepper. Blend until it is the consistency of a thick sauce, or paste.
In 1-gallon pot add linguine to boiling water to which you have added 1⁄2 teaspoon salt. Boil linguine 10 minutes until the pasta is cooked. Drain thoroughly. Rinse with cold water. Put pasta in a warm serving dish, and spoon pesto sauce over pasta. Serve immediately.