PESTO PASTA #2
This recipe is adapted from “Great Vegetarian Dishes.”

2 C. fresh basil, chopped
1 tsp. sea salt
½ C. olive oil (reserve 1 Tbsp.) or cut oil in half and add water to desired consistency
4 Tbsp. pine nuts, lightly toasted or raw (reserve 2 Tbsp. to sprinkle on top)
1 tsp. asafetida powder or 2-3 cloves garlic
4oz. grated Parmesan cheese or a mixture of Parmesan and Romano, or cheese alternative (reserve 1oz. for sprinkling on top)
1 ½ lb. pasta (linguine works nicely for this dish)

1. Crush the basil with the salt and half the olive oil in a food processor or blender. Add the rest of the oil, ¾ of the pine nuts and ¾ of the cheese. Blend until smooth. Add up to ½ cup of water if too thick.
2. Place 1 tablespoon of olive oil in a small pan and place over moderate heat. Quickly sauté the asafetida powder in the hot oil. Add this mixture to the food processor. If using garlic, no need to sauté--just add to food processor.
3. Cook the pasta in plenty of salted boiling water until cooked but still a little firm (al dente) for approximately 3-4 minutes, depending on pasta used. Drain thoroughly but do not rinse.
4. Serve the pasta with the pesto sauce drizzled on top at room temperature. Top with the remaining cheese and pine nuts. Serve immediately.