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.
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.
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