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How to make pasta with pesto sauce

Chef Brian West joins us with a new recipe!

Homemade Basil Pesto with Buitoni Four Cheese Ravioli

16 fluid ounces basil leaf
3 cloves garlic
3 fluid ounces pecans
1/2 tablespoon salt
4 fluid ounces parmesan cheese
1 fluid ounce lemon juice
12 fluid ounces EVOO
1 20 oz Buitoni Four Cheese Ravioli
1 gallon water
1 fluid ounce salt
1 tablespoon parmesan cheese
1 sprig basil

To make Pesto Combine everything except EVOO in a blender. Blend and stream in the oil slowly until smooth. Set aside at room temp.

In a pot, boil water with salt and add Buitoni Four Cheese Ravioli and simmer for five minutes.

Strain and toss in a mixing bowl with sauce. Place in serving dish. Top with parmesan cheese and basil.

Makes 4 servings

Chef Brian West
(210) 771-6961
IG & FB: @ChefBrianWestSa