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Pates au Pistou


Pates au Pistou (Spaghetti Pasta in Garlic-Basil Sauce)


1 lb. Spaghetti pasta or try Fettuccine verdi
45 pcs. Fresh Basil Leaves
4 cloves Fresh garlic
9 oz. Parmesan, shredded
1/4 cups Pine nuts (pignons)
6 oz. Olive oil
some Butter
some Sea salt
some Ground pepper to taste


To make the Pistou Sauce:

In a mortar and pestle, crush and paste the basil and garlic then add half the parmesan.

Work in the olive oil to obtain a thick sauce, and then add the pine nuts.

Pasta cooking:

Cook pasta first after the sauce is done, this save you rushing.

When the pasta is done, drain them and put it back in the pot.

Put salt, pepper and the pistou sauce on the pasta and mix them well.

Sprinkle the rest of the parmesan and serve.

Serve 6 people.



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Last modified: May 26, 2003