Serves 4-6
1 ½ cup fresh basil leaves
( wash basil and pat dry )
1 ½ tsp chopped garlic
3 Tbsp pine nuts
Salt to taste
1/3 cup SilverLeaf Raggio di Luna Olive Oil
4 Tbsp creamy goat cheese
Black pepper to taste
1 lb tagliatelle egg pasta noodles ( can substitute fettuccine pasta )
Bring pot of water to boil.
Place basil, garlic, pine nuts and a pinch of salt in food processor, chop briefly. While processor is on, add Raggio di Luna Olive Oil. Blend until creamy. Transfer mixture to a bowl. Add goat cheese and pepper to bowl and mix until creamy. Place pasta in pot of boiling water. Cook pasta until al dente. Approximately 12 minutes. Drain pasta and add to bowl with pesto mixture. Toss and serve immediately.
Transfer asparagus to plate and drizzle lightly with balsamic vinegar.
|
• 
