Penne with Pesto - KXNet - Bismarck/Minot/Williston/Dickinson

• 8 cups basil leaves (packed loosely)
• 4 tablespoons pine nuts
• 4 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• 4 garlic cloves, peeled
• 1 cup grated fresh Parmesan
• 4 tablespoons grated fresh Romano
• 4 teaspoons butter, softened
• 1 pound uncooked penne

Combine first 5 ingredients in a food processor; process until finely minced.  Place in a large bowl.  Stir in cheeses and butter until blended.

Cook pasta according to package directions.  Drain and mix with pesto.

Mozzarella Salad Caprese > Italian Stuffed Chicken Breasts > Penne with Pesto > Roasted Asparagus > Cannoli