MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eliche With Pesto
 Categories: Pasta
      Yield: 4 Servings
 
    1/3 c  Fresh basil leaves
           -(50 g / 2 oz); plus fresh
           -leaves to garnish
      2 cl Garlic; up to 4
      4 tb Pine nuts (60 ml)
    1/2 c  Extra virgin olive oil
           -(120 ml / 4 fl oz)
  1 1/3 c  Parmesan cheese (115 g /
           -4 oz); freshly grated,
           -plus extra to serve
    1/3 c  Pecorino cheese (25 g /
           -1 oz); freshly grated
  3 1/2 c  Dried eliche (100 g / 4 oz)
           Salt and ground black pepper
 
  Put the basil leaves, garlic and pine nuts in a blender or food
  processor. Add 4 tb (60 ml) of the olive oil. Process until the
  ingredients are finely chopped, then stop, remove the lid and scrape
  down the sides of the bowl.
  
  Turn the machine on again and slowly pour the remaining oil in a thin,
  steady stream through the feeder tube. You may need to stop the
  machine and scrape down the sides of the bowl once or twice to make
  sure everything is evenly mixed.
  
  Scrape the mixture into a large bowl and beat in the cheeses with a
  wooden spoon. Taste and add salt and pepper if necessary.
  
  Cook the pasta according to the instructions on the packet. Drain it
  well, then add it to the bowl of pesto and toss well. Serve
  immediately garnished with the fresh basil leaves. Hand shave
  Parmesan separately.
  
  Notes:
  
  Pesto can be made up to 2-3 days in advance. To store pesto, transfer
  it to a container and pour a thin film of olive oil over the surface.
  Cover and keep in the fridge.
  
  RECIPE FROM: The Cook's Encyclopedia of Pasta. Jeni Wright. London:
  Lorenz Books, 2002.
  
  Recipe by Jeni Wright
 
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