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Pronto pesto pasta

Yield: 4 Servings

Ingredients:

• 1 lg Garlic clove peeled
• 4 To 6 tb. olive oil
• 2 c Fresh basil leaves
• 1/2 c Fresh parsley
• 1 c Toasted pinenuts
• 1 1/2 c Asiago or Parmesan cheese -- freshly grated
• 1 ts Salt Pepper to taste
• 12 oz Linguini

Instructions:

The day before serving quarter the garlic clove and combine with olive oil. (Refrigerate if made more than 1 day in advance but don't store over 1 week.) Twenty minutes before dinner put a big pot of water on to boil for pasta. Very finely chop together the basil and parsley. Add pinenuts cheese salt and pepper. Remove and discard the garlic clove from premade garlic oil and add oil to mixture. Mix well. Cook and drain linguini. Combine with basil-cheese mixture and toss well. Serve immediately. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 Shepherd's Garden Seeds catalog. Pg. 49. Posted by Cathy Harned.

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