40-60 fresh basil leaves
1 1/2 tsp. chopped garlic
1/4 c. toasted pine nuts
Salt to taste
1/3 c. olive oil
2 tbsp. ricotta cheese
4 tbsp. Parmesan cheese
2 tbsp. Percorna cheese

Rinse leaves, pat dry. Add to food processor. Add garlic, pine nuts and salt. Start blender. Gradually add oil. Spoon the mixture into large bowl. Add ricotta, Parmesan and Percorna cheese.

Cook 1 pound rotelle until tender. Toss pasta into pesto sauce. Add 2 or more water from rotelle into ingredients. Serve at once.