Olive Garden Linguine A Pesto - cooking recipe

Ingredients

SAUCE
3 ounces fresh basil
1/2 cup pine nuts
2 small garlic cloves
1/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1/4 cup grated romano cheese
1/2 teaspoon fresh ground black pepper
PASTA
1 lb linguine
2 tablespoons butter, cut small pieces (optional)

Preparation

Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
Transfer to a bowl and mix in the cheeses and black pepper.
(This sauce does not call for salt because of the saltiness of the cheeses used.).
In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
Drain the pasta, reserving 3 ounces of the cooking water.
Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
Serve immediately.