Pasta al Pesto with Fresh Pesto
The trick to saucing pasta with pesto is to loosen the noodles with hot pasta water. It males all the difference. We love the sensory experience of pounding the pesto and smelling and tasting on the way.
- 3/4 lb fresh pasta
- 1 bunch of basil, leaves picked to yield about 1 lightly packed cup
- 1 garlic clove, peeled and pounded to a paste in a mortar and pestle
- Walnuts, lightly toasted
- 1/4 cup grated hard cheese
- 1/2 cup EVOO
- Add salt and the walnuts and grated cheese to the pounded garlic and pound in the mortar and pestle, transfer to a bowl. Coarsely chop the basil leaves and put them in the mortar. Pound the leaves to a paste. Return the pounded nut mixture to the mortar and pound leaves and mixture together, and continue to pound as you add the olive oil. Taste for salt.
- Cook the fresh pasta in abundant salted boiling water (3 minutes). Drain, reserving 1 cup of the cooking water.
- Return the pasta to the pot or place in a large warm bowl and toss with the pesto and salt. Mix about 1/2 cup of the reserved water into the pasta - taste and add more salt or water if needed. Plate and garnish with the freshly grated hard cheees. Serve immediately.
- Not Included in Large Real Food Box: Olive Oil
/Narrative Food http://blog.narrativefood.com/