my ingredients. Usually make pesto in a stone mortar, but I have not got it. So I had to do things simple ;-)

1. Supply the water for the pasta. I took fresh tagliatelle. This recipe will perfectly fit other types of Italian noodles, both fresh and dry. 2. Basil, parsley, garlic, pine nuts blend with a mixer.

Season with salt and pepper. Pour in the olive oil "by eye" to obtain a polugustoy slurry. Mix well.

If you have already boiled the water for noodles, add salt and put the noodles. Cook until al dente, watch the time specified on the packaging

1.Cooked noodles drain in a colander, rinse with water. 2.Preheat pan, add oil. Put the noodles, season with salt and pepper and season with nutmeg. 3.The noodles add the pesto (not necessarily all at once, look for taste), stir. 4.Take a small posudku, mix in a few drops of vinegar bazilikalnogo and polularity cream. Stir until smooth liquid. This is an excellent addition to our meal. 5.If desired, add warmed on a frying pan tomatoes-cherries.

Spread on a dish and enjoy the taste of summer :-) Bon Appetit !!!