Thin Spaghetti Al Pesto

 

16 oz Spigadora Thin Spaghetti

   -Cook according to pkg directions

 

2 cups fresh basil leaves washed and dried        

3 tablespoons pine nuts                                       

3 garlic cloves peeled                                           

½ cup freshly grated Parmesan cheese                

3 tablespoons freshly grated Romano cheese                     

½ cup olive oil                                                     

salt and pepper to taste                                          

 

Mix basil, pine nuts and garlic in blender (or food processor) adding olive oil with blade turning.  When these ingredients are evenly blended pour the mixture in a large bowl and mix the cheeses in by had and season with salt and pepper.

 

Drain pasta and turn pasta into the bowl containing the pesto sauce.  Add 2 tablespoons of hot water, toss thoroughly and serve.