Basil Walnut Pesto Pasta

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Basil Walnut Pesto Pasta

 

2 quarts salted water

4 cups basil leaves, lightly packed

4 cloves peeled garlic

1 small jalapeno, seeded

3/4 cup mixed pine nuts and walnuts or pecans

6 to 7 tablespoons best-quality olive oil, divided

1 pound linguini

1 cup freshly-grated Parmesan cheese

salt and freshly-ground black pepper, to taste

 

Bring salted water to a boil. Drop basil into the pot, pushing it down into the

water. Cook for about 20 seconds, then lift it out with a skimmer and rinse

under cold water. Place in bowl of food processor. Add garlic, jalapeno, and

nuts. Process on high, scraping down the sides of the bowl with a rubber

spatula. Add 3 to 4 tablespoons olive oil and a few tablespoons of water to make

it combine better, and process until you have a beautiful green puree.

When ready to cook the pasta, drop 1 pound linguini into the boiling water and

while it is cooking, grate the cheese. When pasta is al dente, set a

stainless-steel bowl near the pasta cooking pot and spoon 2 to 3 tablespoons

olive oil into the bowl. Add salt and pepper to taste, then scoop out 3/4 cup of

pasta cooking liquid and add it to the oil in the bowl. Drain pasta in colander,

shaking to remove excess water. Transfer pasta to the bowl containing the oil

and pasta cooking liquid and toss. The cooking liquid will be absorbed by the

pasta.

Add the pesto and a good handful of the cheese, and mix well. Serve immediately

in hot deep plates, sprinkled with extra Parmesan cheese. Serves 4.

 

Basil Walnut Pesto Pasta

 

2 quarts salted water

4 cups basil leaves, lightly packed

4 cloves peeled garlic

1 small jalapeno, seeded

3/4 cup mixed pine nuts and walnuts or pecans

6 to 7 tablespoons best-quality olive oil, divided

1 pound linguini

1 cup freshly-grated Parmesan cheese

salt and freshly-ground black pepper, to taste

 

Bring salted water to a boil. Drop basil into the pot, pushing it down into the

water. Cook for about 20 seconds, then lift it out with a skimmer and rinse

under cold water. Place in bowl of food processor. Add garlic, jalapeno, and

nuts. Process on high, scraping down the sides of the bowl with a rubber

spatula. Add 3 to 4 tablespoons olive oil and a few tablespoons of water to make

it combine better, and process until you have a beautiful green puree.

When ready to cook the pasta, drop 1 pound linguini into the boiling water and

while it is cooking, grate the cheese. When pasta is al dente, set a

stainless-steel bowl near the pasta cooking pot and spoon 2 to 3 tablespoons

olive oil into the bowl. Add salt and pepper to taste, then scoop out 3/4 cup of

pasta cooking liquid and add it to the oil in the bowl. Drain pasta in colander,

shaking to remove excess water. Transfer pasta to the bowl containing the oil

and pasta cooking liquid and toss. The cooking liquid will be absorbed by the

pasta.

Add the pesto and a good handful of the cheese, and mix well. Serve immediately

in hot deep plates, sprinkled with extra Parmesan cheese. Serves 4.

 

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