Pasta with Pesto Genovese

1 cup           Frozen pesto base (see Sauces page)
3/4 cup        Grated parmesan cheese
1 clove        Garlic, finely chopped
2 tbsp          Olive oil
2 tbsp          Melted butter
1/2 tsp         Freshly chopped or dried marjoram
2 lbs             Linguine
1/4 cup        Boiling water in which to cook pasta

Empty the frozen pesto base into a mixing bowl. When it is thoroughly defrosted, add the garlic, oil, butter and marjoram. Stir in just enough cheese until the colour of the pesto changes from dark green to peas green. Mix well with a fork.

Cook the linguine in a large kettle in boiling salted water. Just before it is done ladle the quarter-cup of boiling liquid into the pesto mixture, blend well. This must not be done too much in advance. When the linguine is done, drain it quickly, remove to a hot platter and add the pesto. Toss and serve immediately on hot plates.

Submitted By: Cathie Allen