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    from "Bistro Cooking" by Patricia Wells

    Green on green, I love it! Whenever I lunch at La Merenda, a small family restaurant near Nice's lush Cours Saleya market, I order this dish. I know that the pesto is made with the fruity local olive oil from Alziari, and I derive great pleasure in watching Madame Guisti lovingly, carefully toss the pasta in her huge white salad bowl. I always order the same meal here: deep-fried zucchini blossoms to start, this pasta for a main course, fresh raspberries for dessert. Some rituals are jut too good to change! With it sample a sun-filled red, such as a Côtes-du-Provençe.

    4 servings

    For the Pasta
    1 pound fresh spinach pasta, preferably fettuccine
    Pistou (recipe follows)

    For the Pistou
    4 cups loosely packed fresh basil leaves
    1 cup extra-virgin olive oil
    4 tablespoons fresh pine nuts
    6 large garlic cloves, halved
    1 cup (4 ounces) freshly grated Parmesan cheese

    Print recipe

    The Pasta
    1. Bring a large pot of water to a rolling boil. Salt the water. Add the pasta and cook until just tender. Drain. Place the pasta in a large, shallow bowl.
    2. Add the pistou to the pasta and toss gently and thoroughly until the pasta is evenly coated with the sauce.
    The Pistou (Makes 2 cups)
    Pistou is a cliché that does not deserve to be one. Singing of summer and the sun, this rich sauce, also familiar as the Italian pesto, finds its way into pastas, soups, and even as a spread for toasted country bread. When basil is plentiful, prepare the recipe without the pine nuts or Parmesan and freeze it for later use. Once thawed, place the pistou in a food processor, add the pine nuts, and process until smooth. Then stir in the freshly grated Parmesan.
    1. Place the basil, oil, nuts, garlic and salt in a food processor. Process to a fine purée.
    2. Scrape the mixture into a medium-size bowl. Stir in the cheese. Season with salt to taste.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Seviroli Spinach Fettuccine
    This product is currently unavailable.
      Basil - $1.99/ea
     Farm Fresh
      FreshDirect Pine Nuts - $10.99/4oz
      Garlic - $3.99/lb
     Farm Fresh, Med
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Not Grated
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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