-
1
1. Finely chop the basil, pignoli, garlic and salt in a food processor. With the food processor running, add the oil in a slow steady stream through the feed tube until mixture is thoroughly blended. Transfer to a bowl; fold in the cheese.
-
2
2. Remove 1/2 cup of the cooking liquid before draining the pasta. (See directions below for cooking pasta.) Toss pasta immediately with the pesto sauce and the reserved cooking liquid. Serve at once with additional cheese, if desired. Yield 1 cup or enough for 1 pound pasta.
-
3
For cooking pasta: Use a 10 quart pot for 1 pound of pasta, or a pot big enough to hold 8 quarts of water with enough space for the pasta to swim around while cooking.
-
4
Use lots and lots of water; 6-8 quarts per pound; but never less than 4 quarts, even for as little as 2 cups of dried pasta.
-
5
Add salt after the water comes to a rolling boil. For optimum flavor, use 1 tablespoon per pound of dried pasta, but reduce this according to your family's dietary restrictions.
-
6
Add pasta all at once to the rapidly boiling water and stir hard from the bottom of the pot with a long-handled spoon to prevent strands from sticking to the bottom of the pot or to each other.
-
7
Once the water returns to a full boil, start timing. The times in the recipes are usually minimum cooking times. Use your own judgment, experience and taste. Cook, stirring occasionally to keep the pasta moving about in the water. To determine doneness, scoop up a piece with a slotted spoon; blow on it so you won't burn your tongue and bite into the pasta. You will soon learn to identify the term al dente, or firm to the bite. Do not cook pasta to mush; it should have a little texture.
