Pâtes au pesto

Ingrédients

• 1 pound Dried Pasta (– any variety, from spaghetti to penne)
• To taste Kosher Salt and Ground Black Pepper
• 1 cup Pesto Sauce (– any flavor; store-bought or homemade (SEE NOTES))
• To taste Grated Parmesan Cheese
• To taste To Taste Pine Nuts (- toasted)
• For Serving Optional Extra Virgin Olive Oil, Fresh Basil, and Lemon Wedges

Préparation

1. 1

   Boil Dried Pasta: Boil Pasta: Bring a large pot of water to a rolling boil and then add enough salt to make the water as salty as the ocean. Add the dry pasta noodles to the boiling water and cook until ALMOST al dente.

2. 2

   Reserve Pasta Water: Use a large glass measure to scoop out 1 cup of pasta water and set the water aside.

3. 3

   Drain Pasta: Once the pasta is cooked to al dente, drain the cooked pasta in a colander. Then, transfer the warm pasta to a large mixing bowl.

4. 4

   Toss Pasta with Pesto Sauce: Add the pesto sauce along with ¼ cup of the reserved cooking water to the bowl of pasta. Grab two spoons and toss well to emulsify the pesto and the pasta water into a creamy, silky sauce. Add more pasta water, 1 tablespoon at a time, as needed if the pasta seems dry.

5. 5

   Serve Pesto Sauce Pasta: Garnish and Serve Pesto Sauce Pasta: Transfer the pasta in pesto sauce to a large serving bowl and drizzle with a little extra virgin olive oil, sprinkle grated cheese, toasted pine nuts, and fresh basil over the top.Serve immediately with lemon wedges on the side and enjoy.