Pesto and Pasta

Regular Pesto

1 to 1 ½ cups packed fresh basil
1/2 cup packed fresh parsley (optional)
5 oz. graded Romano cheese or Italian trio cheeses
2 cloves garlic
1/2 cup olive oil
your favorite pasta (enough for 4 or 5 people)

In a food processor blend all ingredients except pasta. Add up to ¼ cup water if needed to processor.

Cook pasta, drain and mix with pesto


Creamy Pesto

1 to 1 ½ cups packed fresh basil
1/2 cup packed fresh parsley (optional)
5 oz. graded Romano cheese or Italian trio cheeses
2 cloves garlic
1/2 cup olive oil
1/2 cup sun dried tomatoes (optional)
2 cups cream
your favorite pasta (enough for 4 or 5 people)

In a food processor blend all ingredients except pasta, cream and tomatoes.
Add up to ¼ cup water if needed to processor, Set aside.
In a large shallow saucepan slowly bring cream to a boil and reduce heat.
Add pesto and sun dried tomatoes.
Simmer until cream thickens (about 5 minutes)Cook pasta, drain and mix with pesto