Pesto

Ingredients

• 4 cups fresh basil leaves
• 2 tablespoons pine nuts
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 2 garlic cloves, peeled
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 2 tablespoons grated fresh Romano cheese
• 2 teaspoons butter, softened
• 2 cups uncooked penne (about 8 ounces)

Preparation

1. Combine the first 5 ingredients in a food processor; process until finely minced. Place in a large bowl. Stir in cheeses and butter until blended.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Add pasta and reserved cooking liquid to pesto, tossing to coat.