WITH PESTO from bonac.com
3 & 1/2oz fresh basil leaves
In a heavy (preferably marble) mortar, place the basil, spinach, pine nuts, walnuts, salt and garlic and pound with the pestle in a rotating motion until all the ingredients are a smooth paste. (This is great fun for anyone in the family but you will have to watch the little ones or the kitchen will be covered with sauce!!) Make sure that all the ingredients are well mixed. Add the oil a little at a time and mix into the pasta. This takes time so don't try to rush it. At the last moment, add the two grated cheeses and mix until the sauce is smooth and glossy. Keep at it until it is really creamy looking.
Boil a generous pot of water for the pasta. Add 1 tablespoon salt. Cook the linguine as per the instructions until "al dente". Add about two tablespoons of hot water to the sauce to make it a little thinner to serve over the pasta. Not too much as it must not be watery in any way. Serve with additional grated parmesan cheese if desired. This recipe also works well with spaghetti or any other long pasta such as bavette.
Serves 4 to 6 people
Recommended for additional atmosphere: