Pesto Pasta

Part 1 of 2 - Pesto Mixture

• Boil water in a medium sized pot and salt it.
• Upon boiling, blanch the basil leaves for 1 minute, then chill them in a container with ice cubes and water.
• Squeeze the excess water from the basil leaves, then blend them with corn oil, roasted nuts, garlic, cheese, salt and pepper using the MultiTalent 6 Food Processor.
• Make sure ingredients are packed together before blending them into a paste.

Part 2 of 2 - Pasta

• Boil water in a medium sized pot and salt it.
• Add pasta once the water boils, and cook the pasta according to the recommended timing on the packaging.
• In a slightly heated medium sized pan, add cooking oil and lightly fry the garlic.
• Turn down the heat to allow more time for the pasta to cook till it almost reaches its desired timing.
• When the pasta is left with about a minute to being fully cooked, add 5 tablespoons of pesto mixture and tossed it evenly into the pan with garlic.
• After the pasta is cooked, strain and toss it together with the pesto. Add some liquid from the water from the pasta if needed, to moisten the pasta.
• Garnish with parsley, cheese, olive oil, rock salt and cracked pepper.

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