1-1/2 cups packed fresh basil leaves
3 cloves garlic, peeled
3 tablespoons grated Parmigiano-Reggiano or Pecorino Romano Cheese
1/2 cup extra-virgin olive oil
1/4 cup pignoli nuts
salt and pepper
1 pound rotini pasta
Cook pasta until al dente.
In a food processor, combine the basil and garlic and process to a coarse puree. Add the cheese and process to blend. With the motor running, add the olive oil in a thin, steady stream through the feed tube. Add the pignoli nuts and blend the mixture until smooth. Season with salt and pepper if you wish.
Toss over cooked pasta.
