Poolside Pasta with Pesto
Pairs well with Wild Vines^® Strawberry White Zinfandel
Serves 4

2C Basil leaves
3 Garlic cloves, peeled
1/2 C Pecorino, grated
1/4 C Olive oil
2T Pine nuts, toasted
1 lb. Linguine, cooked and drained

In a food processor, combine the basil, garlic, and a pinch of salt until they're chopped comfortably. Add the 1/4 cup of oil and continue to whirl in the food processor until the pesto becomes creamy. Feel free to add water, if necessary--let your own instinct be the best judge of the proper consistency. Toss the pesto with the linguine and grated cheese. Sprinkle toasted pine nuts on top and serve.