Pasta with pesto
Pasta with pesto
Serves 4
Word for word from Kartini, a friend from Brown.
*
1 package (16 ounces) pasta
2 cups firmly packed fresh basil leaves
1 garlic clove, crushed with garlic press
2 tablespoons pine nuts (pignoli) or walnuts
¼ cup olive oil
1 tsp salt
¼ tsp coarsely ground black pepper
½ cup freshly grated Parmesan cheese
First
In large saucepot, cook pasta as label directs. Drain, reserving a quarter cup pasta water. Return pasta to pot to keep warm..
Second
In blender or food processor with knife blade attached, puree basil, pine nuts, oil, reserved pasta water, salt and pepper (garlic) until smooth. Add Parmesan and blend until combined. Add pesto to pasta in saucepot; toss to combine.
Makes about three-quarter cup sauce or 4 main-dish servings.
Third
If not with pasta, omit water in Step Two. To store pesto, spoon into half-pint containers and top with a few tablespoons of olive oil (refrigerate up to one week).