Linguine and Rose Petal Pesto
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Two Cups Fresh Basil
One Cup Rose Petals
4 Large Garlic Cloves
1 Cup of Extra Virgin Olive Oil
1 Teaspoon Rosewater
1 Cup of Freshly Grated Parmesan Cheese
1/4 Cup of Freshly Grated Romano Cheese
Salt and Freshly Ground Pepper to taste
1 Lbs. Linguini
1 1/2 Tablespoons salt
4 Quarts water
1/4 Cup of Heavy Cream
Rinse Rose Petals and Basil thoroughly and pat dry.
Sliver Rose Petals with sharp scissors.
Peel and chop garlic. Combine the basil, garlic and Pine nuts,
chop in either a food processor or blender. While still processing add olive oil and rose water slowly.
Add the Parmesan and Romano, salt and pepper, blend lightly.
Cover and reserve 1/2 for future use.
Boil water add sat and pasta, boil until cooked but still slightly firm.
Drain in a colander Place back into hot pot.
Add 2 tablespoons of the pasta water and the cream into the pesto and toss with pasta.
Place in large serving bowl immediately, garnish with slivered rose petals. You may add a little ground pepper if desired
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