Linguine with Basil Sauce (LINGUINE IN SALSA Di BASILICO)

Basil, pine nuts, garlic, olive oil, and Romano and Parmesan cheeses are blended together for this rich green sauce. Tossing the sauce with just-cooked pasta instantly releases the complex mosaic of flavors and aromas. You can also use this sauce on room-temperature pasta, taking care to toss the pasta with 2 tablespoons extra-virgin olive oil immediately after cooking, to prevent it from sticking together as it cools.

• 1 cup (1.5 oz/45 g) firmly packed fresh basil leaves, well dried after washing
• salt
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons freshly grated Romano cheese
• 3 tablespoons (1 oz/30 g) pine nuts
• 2 cloves garlic
• 1/2 cup (4 fl oz/120 ml) extra-virgin olive oil
• 1.25 lb (600 g) linguine

1. In a large pot bring 6 qt (6 1) salted water to a boil.
2. Meanwhile, in a blender or food processor, combine the basil with salt to taste (about 1/2 teaspoon). Process until chopped, just a few seconds. Add the cheeses, pine nuts, garlic and olive oil. Process until a smooth, creamy sauce forms. Leave the mixture in the blender.
3. Add the linguine to the boiling water and cook until al dente. Add 1 tablespoon of the pasta cooking water to the basil mixture and process briefly, just to blend.
4. Drain the pasta and arrange it on a warm serving platter. Spoon the sauce over the linguine and toss well. Serve immediately.

Serves 6

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