Categories: Pasta
Ingredients
- 1/4 cup pine nuts , walnuts, or almonds
- 3 medium cloves garlic , threaded on skewer
- 2 cups packed fresh basil leaves
- 2 tablespoons packed flat-leaf parsley leaves (optional)
- 7 tablespoons extra-virgin olive oil
- Table salt
- 1/4 cup grated Parmesan cheese
- 1 pound farfalle (bow-tie) pasta
Directions
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Toast nuts in small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
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Meanwhile, bring 4 quarts of water to boil in large pot. Lower skewered garlic into water and boil for 45 seconds. Immediately run garlic under cold water. Remove from skewer; peel and mince.
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Place basil and parsley (if using) in heavy-duty, quart-size, sealable plastic bag; pound with flat side of meat pounder or a rolling pin until all leaves are bruised.
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Place nuts, garlic, basil, oil, and ½ teaspoon salt in workbowl of food processor fitted with steel blade; process until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl, stir in cheese, and adjust salt. (Surface of pesto can be covered with sheet of plastic wrap or thin film of oil and refrigerated for up to 5 days.)
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Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve ½ cup pasta cooking water; drain pasta and transfer back to cooking pot. Mix in ¼ cup reserved cooking water and pesto; use remaining ¼ cup cooking water as needed to moisten. Divide among 4 warmed pasta bowls and serve immediately.