My first submission in 2008 for Ruth’s Presto Pasta Nights is

Linguine with basil pesto

Linguine are flat but narrow like spaghetti. I rolled out the pasta dough with my pasta attachment thinner as usual and so I got linguine instead of spaghetti. For the pesto blend together:

1. 3 tablespoons roasted pine nuts
2. 100 g basil, fresh
3. 2 cloves of garlic
4. 1/2 teaspoon salt
5. 5 tablespoons freshly grated parmesan
6. 120 ml olive oil

until smooth. Season to taste with pepper. Cook the fresh linguine (300 g flour and 3 eggs), drain, but save some cooking water. Mix with the pesto and add cooking water to the desired consistency. Serve and enjoy!