Pesto Pasta

Ingredients

• 1 pound spaghetti or linguine
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts, plus 2 tablespoons for garnish
• 3 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup freshly grated Pecorino Romano cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup reserved pasta cooking water

Instructions

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. 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. 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. 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. Transfer the pesto to a large serving bowl and stir in both cheeses, salt, and pepper until well combined.
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. Toast the remaining 2 tablespoons pine nuts. Serve the pasta immediately, topped with extra Parmesan, toasted pine nuts, and a drizzle of olive oil.