Lingue di Passero (Sparrows Tongue), also referred to as a thick Linguine, is elliptical in shape. Great for a variety of sauces, such as a clam sauce. It is great as a fresh Whole Wheat or Red Bell Pepper flavored pasta.

Linguine with Pesto Genovese

3 oz. fresh basil leaves
3 cloves of garlic
6 oz. pine nuts
6 oz. Pecorino Romano cheese
10 oz. olive oil
Pinch of white pepper.

Wash the basil leaves. Place the clean, dry leaves in the food processor together with the cloves of garlic, nuts, cheese, and white pepper. Start the food processor and add the olive oil gradually to desired thickness. Add 1 lb. of fresh Linguine di Passero to 4-5 quarts of salted boiling water for 4 minutes. Drain and rinse the Linguine di Passero. Toss the Pesto Genovese to the Linguine di Passero and serve.