Instructions: Preheat oven to 350: F. Using a sharp knife, slice heads of garlic in half crosswise. Rejoin the top of the garlic head with the bottom. Wrap tightly in aluminum foil. Bake garlic cloves for 35 to 40 minutes or until garlic cloves become soft. Remove garlic from oven and allow to cool about 15 minutes before unwrapping. Scoop roasted garlic out of each individual clove and set aside in a small bowl or cup, or just press on the cooled garlic and squeeze it out. Combine roasted garlic with basil, olive oil, melted butter and cheeses in a food processor or blender. Blend ingredients together until smooth; add a bit more olive oil if needed.

Place pesto in a small bowl, cover tightly and set aside until ready to use.

Cook pasta to al dente according to directions. Drain well, spray lightly with olive oil cooking spray and toss with 2 tablespoons pesto per 1 1/2 cups cooked pasta. Serve hot with added fresh grated Parmesan Reggiano cheese if desired

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