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Linguini with Smoked Trout and Pesto


PESTO
4 cups basil leaves
1/4 cup pine nuts, toasted
4 cloves garlic
1 cup olive oil
1/4 cup Parmesan cheese
Salt and pepper

2 whole boneless smoked trout
1/2 lb linguini or whole wheat pasta

Put garlic in food processor until finely chopped. Add the basil, pine nuts and 1/3 cup olive oil. Process until just pureed. Add remaining oil, cheese, salt and pepper to taste. Set aside. Cook the pasta as directed and while it is cooking, flake the smoked trout. When pasta is cooked, toss with pesto and trout. Serve with a sprinkle of grated Parmesan cheese on top of each dish.

Serves 4




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.