Bring 3 quarts
water to boil. Salt to taste and add a bit of olive or
canola oil to prevent sticking. Add pasta and cook 6 to 12 minutes
or until desired firmness. Drain well, toss hot pasta with thawed
Basil Pesto.
Top with grated parmesan cheese. Serves 4.
Basil Pesto is equally good
tossed with other cooked pasta, such as ravioli, tortellini, fusilli, etc.
Or make a creamy sauce by mixing one part Basil Pesto with one part sour
cream or cream sauce.
