Spaghetti With Mixed Herb Pesto

1. 1

   Toast the nuts in a small skillet over medium heat, stirring often, until just golden and fragrant, about 4-5 minutes.

2. 2

   Bring 4 quarts water to a boil in a big pot; lower the skewered garlic into the water, boil for 45 seconds; immediately run the garlic under cold water; remove from the skewer, peel, and mince.

3. 3

   Place the herbs in a quart-size zip-lock freezer bag; pound with the flat side of a meat pounder until all the leaves are bruised.

4. 4

   Place the nuts, garlic, herbs, oil, juice, and 1/2 teaspoon salt into the bowl of a fool processor.

5. 5

   Process until smooth, stopping as needed to scrape down the sides of the bowl.

6. 6

   Transfer mixture to a small bowl; stir in the cheese, and adjust seasoning with salt.

7. 7

   Add 1 tablespoon salt and pasta to the boiling water; cook until al dente; reserve 1/2 cup of the cooking water.

8. 8

   Drain the pasta and transfer it back to the cooking pot.

9. 9

   Mix in 1/4 cup reserved cooking water and the pesto; use the remaining 1/4 cup cooking water as needed to moisten the sauce.

10. 10

    Divide among 4 warmed pasta bowls; serve immediately.

* Per serving · 4 servings · Values may vary.