No Image
prep time
15 Min
cook time
method
---
yield
2 serving(s)
Ingredients
- 2 cups fresh basil
- 1 cup rose petals
- 4 large garlic cloves
- 1 cup extra virgin olive oil
- 1 teaspoon rosewater
- 1 cup parmesan cheese, grated
- 1/4 cup romano cheese, grated
- 1 pinch salt and pepper
- 1 pound linguine pasta
- 1 1/2 teaspoons salt
- 4 quarts water
- 1/4 cup heavy cream
How To Make linguine & rose petal pesto
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Step 1Rinse rose petals and basil throughly pat dry. Sliver rose petals with sharp scissors. Peel and chop garlic.
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Step 2Combine the basil, garlic, and pine nuts, chop either in a food processor adding olive oil and rosewater slowly.
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Step 3Add the parmesan & romano cheese, salt & pepper, and blend lightly. Cover and reserve 1/2 for future use.
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Step 4Boil water, add salt and pasta boil until cooked but still slightly firm. Drain in a colander. Place back in hot pot. Add 2 tbsp of the pasta water and the cream into the pesto and toss with pasta.
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Step 5Place in large serving bowl immediately, garnish with rose petals.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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