Total Calories: 531
1 In a food processor, chop the basil and parsley leaves with the pine nuts, garlic, and a pinch of salt until very fine. Gradually add the olive oil in a thin stream and blend until smooth. Taste for seasoning.
2 Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
3 Place the pasta in a large heated serving bowl. Add the pesto, the cheese, and the butter. Toss well, adding a little of the reserved pasta water to thin the pesto if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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