Pasta al Pesto

1. 1

   Cook in abundant salted boiling water: 3/4 pound dry pasta (linguine, spaghettini, fedelini, trofie), or Fresh Pasta (page 89).

2. 2

   Cook al dente.

3. 3

   Drain, reserving 1 cup of the cooking water.

4. 4

   Return the pasta to the pot or place in a large warm bowl and toss with: 1 1/2 cups Pesto (page 230), Salt.

5. 5

   Mix about 1/2 cup of the reserved hot pasta water into the noodles.

6. 6

   Taste and add more salt or water if needed.

7. 7

   Plate and garnish with: Freshly grated Parmesan cheese.

8. 8

   Serve immediately.

9. 9

   Place a layer of sliced, salted, ripe tomatoes on the plate before plating the pasta.

10. 10

    Trim 1/2 pound green beans.

11. 11

    Cook separately in salted boiling water and add to the boiling pasta for the last minute, to reheat; toss the noodles and beans with the pesto sauce.

12. 12

    Peel and cut 1/2 pound potatoes into small cubes.

13. 13

    Cook separately.

14. 14

    Heat the cooked potatoes in the pasta water in the last minute the pasta is cooking.

15. 15

    Toss with the noodles and pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.