Recipe Archives->Pasta->Pasta Pesto 02

Pesto Pasta
Serves 4.

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
6-7 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.

Printable version: pasta-pesto02.txt.