Pasta con Pesto alla Melone

• 1 cup freshly grated Parmesan cheese
• 2 cups fresh basil leaves
• 1/2 cup melted butter
• 1/2 clove garlic
• 1 tbsp. pine nuts
• 3/4 cup olive oil
• Pasta capellini
• vermicelli

1. Pesto sauce: Using blender or food processor, grate enough Parmesan cheese to make one cup; add basil.
2. Then add melted butter, followed by garlic, pine nuts and finally the oil.
3. Allow each ingredient to blend smoothly with the preceding ones.
4. Let stand 1 hour.
5. Pasta: Prepare according to package directions.
6. Mix pesto with pasta fresh from the boiling water.
7. Do not add too much pesto, but allow each person a chance to adjust flavor by taste, by adding more pesto if desired.
8. Leftover pesto will last for a long time if refrigerated in a plastic container, but do not freeze.

parmesan cheese, fresh basil, butter, clove garlic, pine nuts, olive oil, pasta capellini, vermicelli

Taken from www.foodgeeks.com/recipes/4205 (may not work)