Memorial Day Pasta Salad:

1lb your favorite kind of pasta
3-5 cloves garlic
2 cups Genovese basil, firmly packed
1/4-1/2 teaspoon salt, to taste
1/8-1/4 teaspoon black pepper, to taste
1/2 cup extra virgin olive oil
1/2 cup roasted, unsalted almonds
1/2 cup Pecorino cheese, grated
1T butter

In a food processor, combine all ingredients except cheese and butter.
Blend until smooth. Stir in grated cheese by hand. Put pesto into a
bowl large enough for all the pasta. While pasta is cooking, add 2T of
the cooking water and the 1T butter to the pesto and mix well. Add
cooked, briefly drained pasta to the bowl and toss. Serve immediately,
or add some coarsely chopped sundried tomatoes, pine nuts, and fresh
baby spinach, let cool to room temperature and serve as a pasta salad!

(If you are going to a Labor Day picnic, replace sundried tomatoes with fresh cherry tomatoes cut in half to use those delicious late summer fruits!)