2 cloves garlic
2 cups fresh basil, cleaned and stems removed
3 tablespoons pine nuts
1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon chopped Italian parsley
1 pound thin linguine
4 tablespoons grated Pecorino Romano cheese
Combine the first 6 ingredients in a food processor at medium
speed for 3 to 4 minutes.
In a large saucepan or
stock pot bring 4 quarts of water to a boil.
Cook the linguine in
the boiling water for 4 to 5 minutes or until pasta is just done.
(Reserve a little of boiling water and set aside).
Drain the pasta
and return it to the pot.
Add the sauce to the pasta and
If the pasta is a bit dry, add a little of the reserved
Add the Pecorino Romano cheese, combine and serve.