Categories:Viewed: 14 - Published at: 3 months ago

Ingredients

  • 3/4 pound dry pasta (linguine, spaghettini, fedelini, trofie), or Fresh Pasta (page 89)
  • 1 1/2 cups Pesto (page 230)
  • Salt
  • Freshly grated Parmesan cheese

Method

  • Cook in abundant salted boiling water: 3/4 pound dry pasta (linguine, spaghettini, fedelini, trofie), or Fresh Pasta (page 89).
  • Cook al dente.
  • Drain, reserving 1 cup of the cooking water.
  • Return the pasta to the pot or place in a large warm bowl and toss with: 1 1/2 cups Pesto (page 230), Salt.
  • Mix about 1/2 cup of the reserved hot pasta water into the noodles.
  • Taste and add more salt or water if needed.
  • Plate and garnish with: Freshly grated Parmesan cheese.
  • Serve immediately.
  • Place a layer of sliced, salted, ripe tomatoes on the plate before plating the pasta.
  • Trim 1/2 pound green beans.
  • 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.
  • Peel and cut 1/2 pound potatoes into small cubes.
  • Cook separately.
  • Heat the cooked potatoes in the pasta water in the last minute the pasta is cooking.
  • Toss with the noodles and pesto.