Mark Bittman's Minimalist column yesterday on pasta and sauce reminded us of this wonderful pasta we had last weekend with some friends. We have one particular friend who is mad for pesto and will eat it at any opportunity, and if it's with pasta, so much the better.
This pesto was homemade, with meaty walnuts and over a cup of Parmesan cheese. We habitually forget how good pesto and pasta are together - straight up. So this recipe is less of a recipe and more of a reminder, really. More pesto, just a little pasta.
Pasta with Pesto 1 pound thin whole wheat spaghetti Olive oil 3 cups fresh pesto Fresh-cracked pepper
Cook the spaghetti according to package directions. Drain and drizzle with olive oil then immediately toss with pesto until well-mixed, and serve.