Pesto Pasta

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, toast 1/3 cup pine nuts in a dry skillet over medium-low heat for 2-3 minutes, stirring frequently until golden and fragrant. Transfer immediately to a plate to cool.

3. 3

   In a food processor, combine the basil leaves, toasted pine nuts, and garlic cloves. Pulse until coarsely chopped, scraping down the sides as needed.

4. 4

   With the processor running, slowly drizzle in the olive oil in a steady stream until the mixture is smooth and emulsified, about 1 minute.

5. 5

   Transfer the pesto to a large serving bowl and stir in both cheeses, salt, and pepper until well combined.

6. 6

   Add the hot drained pasta directly to the pesto. Toss vigorously, adding reserved pasta water 2 tablespoons at a time until the sauce is silky and coats the pasta evenly.

7. 7

   Toast the remaining 2 tablespoons pine nuts. Serve the pasta immediately, topped with extra Parmesan, toasted pine nuts, and a drizzle of olive oil.