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Penne with Pesto

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  • 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

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