BUCATINI PESTO PASTA WITH TOASTED PIGNOLI NUTS
Bucatini tossed with pesto, finished with toasted pine nuts, basil, and pecorino. Pesto recipe included.
"OH SO GOOD!" - Alexia
Ingredients
- 1 lb bucatini pasta
- 14 oz pesto sauce (about 1-3/4 cups)
- 1/2 cup reserved pasta water
- 1/4 cup toasted pine nuts (toasted in olive oil until golden brown)
- Garlic salt (to taste)
- 1/4 cup extra virgin olive oil
- Cracked black pepper (to taste)
- 1/2 cup grated Pecorino Romano cheese
- Sea salt (to taste)
- 1/2 cup fresh chopped basil
Instructions
Boil the Pasta
Bring a large pot of salted water to a rapid boil. Cook the bucatini until al dente, then reserve 1/2 cup of pasta water before draining.
Season and Prepare
Add the drained pasta to a large bowl. Season with garlic salt and cracked black pepper. Drizzle with olive oil to prevent sticking and enhance flavor.
Fold in the Pesto
Once the pasta has slightly cooled, fold in the pesto sauce, slowly incorporating the reserved pasta water for a smooth consistency.
Add the Finishing Touches
Top with toasted pine nuts, grated Pecorino Romano cheese, and fresh chopped basil. Serve immediately and mangiare!
Optional — Make Fresh Pesto
In a food processor, combine 3 cups fresh basil, 1 cup fresh parsley, 3 cloves garlic, 1/4 cup pine nuts, 1/2 cup grated Romano cheese, 1/4 cup grated Parmesan, 1 tsp salt, and cracked black pepper to taste. Blend while slowly adding 1/2 cup olive oil until emulsified. Store in an airtight container for up to 7 days or freeze.