Pasta al Pesto - Pasta

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.