The best way to use fresh summer basil.
– For the Pesto
- 1 9 oz. package RP’s Fresh Four Cheese Tortelloni
- 2 Cups packed basil leaves
- 3 cloves garlic crushed
- ½ Cup olive oil
- ¼ Cup pine nuts crushed with the side of a chefs knife
- ½ Cup shredded Parmigiano-Reggiano cheese
- ¼ tsp. salt
- ¼ tsp. pepper
– To Serve
- 4 T pesto
- 2 T butter
If using a food processor, add the basil, garlic, and oil to the bowl and pulse until you have a medium fine paste. Add the pine nuts, parmesan, salt and pepper and pulse to blend. Store in an air tight refrigerated container until ready for use.
If using a mortar and pestle, first coarsely chop the basil leaves. Add 1/3 of the basil leaves, 1/3 of the crushed garlic, and 1/3 of the olive oil to the mortar. Using the pestle grind the ingredients together until desired consistency and transfer to a bowl. Repeat with remaining basil, garlic, and olive oil. Stir in the pine nuts, parmesan, salt and pepper. Let rest for 30 minutes and stir again. Store in an air tight refrigerated container until ready for use.
To serve, place 4 T pesto and 2 T butter in a heat proof bowl and set over the boiling pasta water to melt the butter. Stir together with the pesto. Boil the pasta according to the direction.
Drain and toss immediately in the bowl with the pesto and butter sauce. Serves 2-3.