Pasta With Pesto And Parmesan

• 1 lb linguine (or taglierini)
• 1/4 cup pine nuts
• 100 g fresh basil leaves
• 2 garlic cloves, chopped
• 1/4 cup freshly grated parmesan cheese, plus shavings of
• parmesan cheese, to garnish
• 1/2 cup extra virgin olive oil

1. Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
2. While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
3. With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
4. Season with salt and freshly ground black pepper, to taste.
5. Toss the pesto through the hot pasta until it is thoroughly distributed.
6. Garnish with shavings of fresh Parmesan.

linguine, nuts, fresh basil, garlic, parmesan cheese, parmesan cheese, extra virgin olive oil

Taken from www.food.com/recipe/pasta-with-pesto-and-parmesan-319952 (may not work)