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8 oz. pasta, cooked al denté
1 cup fresh basil, washed and dried
1 clove fresh garlic, peeled
1/4 cup Epicurean's Delight Garlic flavored Olive Oil
1/4 cup Balsamic or red wine vinegar
10-15 Kalamata olives, sliced
3-4 Roma tomatoes, cut in 1/8 slivers
1 oz. Parmesan cheese, freshly grated
1 oz. Pine nuts, toasted
6-8 fresh basil leaves, sliced
fresh ground pepper
Mix basil, garlic, Garlic flavored Olive Oil and vinegar in blender until smooth. Pour over pasta in large pasta bowl. Top with olives, Parmesan, pine nuts, pepper and sliced basil. Serves 2-4
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