Mixed Herb Pesto Linguine

Name: Mixed Herb Pesto Linguine
Yield: 4 servings
Ingredients: 1 cup (250 mL) lightly packed fresh basil; 1 cup (250 mL) lightly packed fresh parsley; 1/4 cup (60 mL) lightly packed fresh oregano; 3 garlic cloves peeled; 1/3 cup (80 mL) whole blanched almonds; 1/2 cup (125 mL) grated Canadian Parmesan cheese; 2 tbsp (30 mL) butter; Salt and pepper to taste; 1 lb (450 g) linguine or spaghetti; 1 cup (250 mL) 35 % cream

This is the Mixed Herb Pesto Linguine recipe.

Yields 4 servings

Ingredients

1 cup (250 mL) lightly packed fresh basil
1 cup (250 mL) lightly packed fresh parsley
1/4 cup (60 mL) lightly packed fresh oregano
3 garlic cloves peeled
1/3 cup (80 mL) whole blanched almonds
1/2 cup (125 mL) grated Canadian Parmesan cheese
2 tbsp (30 mL) butter
Salt and pepper to taste
1 lb (450 g) linguine or spaghetti
1 cup (250 mL) 35 % cream

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Preparation

Cook penne according to instructions on package, until al dente. Drain and return to saucepan.

Meanwhile, place herbs, garlic and almonds in a food processor; blend until fairly smooth. Add Parmesan and butter; process until smooth. Add salt and pepper.

Place cream in large saucepan; bring to a boil. Boil for a few minutes or until slightly thickened. Remove from heat, stir in herb pesto. Drain pasta, turn into a serving bowl; toss immediately with cream sauce.

Serve with additional Parmesan, if desired.