Pesto over Penne

• 12 lb penne pasta
• 2 cups basil leaves, solidly packed
• 3 garlic cloves, cut into pieces
• 13 cup pine nuts
• 34 cup asiago-parmesan cheese, grated
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter, melted
• black pepper
• 14 cup pasta water, reserved

1. Boil a pot of water for penne.
2. Add salt, then pasta.
3. In the meanwhile,.
4. Chop basil leaves, garlic, and pine nuts by hand or if using a food processor pulse just a few times, don't overdo to it; ingredients should be slightly coarse.
5. Transfer to a bowl and add the cheese, blending with a wooden spoon.
6. Blend in the olive oil and melted butter.
7. Taste and adjust seasoning.
8. Add a little of the pasta water if necessary, to make it easy to blend.
9. Cook pasta according to directions, then drain briefly, reserving 1/4 cup pasta water.
10. Transfer to a large bowl large enough to hold.
11. Immediately add the pesto and toss until pasta is well coated.
12. If too dry, add a little more pasta water and toss again.
13. Serve immediately with extra grated cheese.

penne pasta, basil, garlic, nuts, asiagoparmesan cheese, extra virgin olive oil, unsalted butter, black pepper, pasta water

Taken from www.food.com/recipe/pesto-over-penne-450411 (may not work)