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.
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Pesto is made with Pine nuts not walnuts...and theoretically it goes with Pecorino cheese not parmigiano, but it is a strong flavor that not everybody likes.
But the original Pesto alla Genovese (original pesto recipe comes from Genova Liguria) is pine nuts basil olive oil garlic (a bit) and parmigiano or pecorino.
Pesto alla Genovese is made with pine nuts (and ONLY if you haven't pine nuts, you can replace them with almonds, peanuts, walnuts or cashew nuts), basil leaves, EVOO, Parmesan and Pecorino cheese and little garlic.
I love pine nuts in my pesto but find them more expensive than walnuts so I tend to use walnuts more often. Pesto is yummy either way :)
im recently become vegan, so im kind of confused here since i found this recipe in the vegan section....is parmesano not a vegan igredient?