Pasta with Pesto

 

A long long time ago, little Rae thought pasta meant mac and cheese.  And only mac and cheese. The kind that comes in a box.

Obviously I've come a long way since then.

So...let's talk pesto.

Pesto is delightful. Pesto is earthy. Pesto is the green goodness you should've had instead of those overcooked/overseasoned/overmashed broccoli and spinach you thought were how green veggies should look and taste. I mean, eew.

I get that some of you will absolutely hate pesto. I do. Pesto will be an acquired taste for those of you who grew up hating garlic and herbs and anything that's not drenched in cream sauce. And still, that's A-okay. One day you will know and appreciate the aperitive, robust fragrance that will grace your kitchen many times over.

Because I just know you're classy like that.

Basil is the herb of choice, but you can always substitute with spinach or arugula.





I didn't have pine nuts at home, so I just used almonds. They give a slightly coarse texture to the pesto, but I didn't mind at all.



Please make sure to use the food processor for the pesto sauce. It didn't cooperate with me today, so I had no choice but to use the blender. It was such a pain. The ingredients inside the blender tended to bulk up near the sides and not the blade. If you're not careful, more oil has to be poured in than is necessary, thus making your dish more greasy than savory.


Take my word for it. Use the food processor.

I used whole wheat pasta, because it's a healthier option than regular white pasta. Still, using white pasta will produce a better looking and better tasting dish. That's because white pasta has a smoother, more tender texture and taste. It's also easier to handle and mix with the sauce.

Pasta with Pesto

*makes 4 servings*

Ingredients:

- 1/4 cup pine nuts, walnuts, or almonds
- 3 medium garlic cloves, unpeeled
- 2 cups packed basil leaves
- 2 Tbsp fresh parsley leaves (optional)
- 7 Tbsp extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
- Salt
- 1 pound pasta

Directions:

1. For the pesto: Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to a plate.

2. Add the garlic to the empty skillet. Toast, shaking the pan occasionally, until fragrant and the color of the coves depends slightly, about 7 minutes. Let the garlic cool, then peel and chop.

3. Combine the basil and parsley (if using) in a heavy-duty gallon-size zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

4. Place the nuts, galic, pounded herbs, oil, and 1/2 tsp salt in a food process. Process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan, and adjust the salt to taste.

5. Bring 4 quarts water to a rolling boil in a large pot. Add the tablespoon salt and pasta to the boiling water and stir to separate the noodles. Cook until al dente. Reserve 1/2 cup pasta cooking water, drain the pasta, and return it to the pot.

6. Stir 1/4 cup of the reserved pasta cooking water into the pesto. Toss the hot pasta with the thinned pesto, adding the remaining pasta cooking water as needed. Serve immediately.

Source: The New Best Recipe