Rainbow Kitchen
Serves 6-8. Tastes great in the next couple of days as well as the flavors marry. Fits well into the Mediterranean diet.
Salt (kosher or unprocessed sea salt preferably)
1/4 cup toasted pine nuts (since these can be pricey, try substituting almonds or walnuts to suit your taste)
3 crushed garlic cloves
3/4 cup extra virgin olive oil
5 cups fresh Italian parsley leaves (basil is also a common pesto ingredient; use approximately half the amount of parsley. Can also add fresh spinach to soften the strong herbal taste)
½ teaspoon black pepper.
Pinch of nutmeg (flavor really zooms if you can grate your own fresh)
½ cup grated Parmigiana-Reggiano (or your preference of another hard cheese), plus more for serving
1 pound pasta
1 tablespoon butter cut in cubes
Bring a large pot of well-salted water to a boil
Pesto: Add the nuts, garlic and half the oil to a food processor and pulse until just combined. Add the parsley (or other choice of green veggies or herbs), 1 tsp. Salt, the pepper and nutmeg. Pulse, adding the remaining oil in a slow steady stream, scraping the sides to frequently to make a chunky paste. Add the cheese and pulse just to combine.
Cook pasta until al dente. Drain pasta, reserving about 1/3 cup pasta water. Add pesto to hot pasta in a large serving bowl, plus butter and reserved pasta water. Toss until butter melts and pasta is coated with a glossy sauce. Serve immediately with additional cheese at the table for those who prefer more.
Allison's Article:
What’s In Your Pantry? Endless Pasta Possibilities
Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.