You say pasta, I say say pesto! Radiatore al Pesto!
When it comes to making fast, healthy and delicious meals, we’ve go to be efficient. There is teaching virtual cooking classes, writing, making videos, photographing, appearances and blogging. Even with all those plates spinning, I urge families to make eating together a priority. How? Take a look at this recipe. This easy sauce is a breeze to prepare and you can throw on almost anything, ma va molto benne con Radiatore! The shape of this pasta allows for the pesto to penetrate every single millimeter of the pasta with more sauce and more flavor. Of course if you have other pasta shapes at home, go for it.
Radiatore al Pesto
For the Pesto:
½ cup freshly grated Parmesan, more for garnish
1 large garlic clove
1/3 cup walnuts
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 lb Radiatore pasta
Prepare the Pesto: Place the Parmesan, garlic, walnuts, basil and a little (about 2 tablespoons) of the olive oil in the food processor. Pulse until blended. With the machine running, pour the remaining olive oil in steady stream to create an emulsion. Season with salt and pepper. Reserve the pesto in a covered plastic container in the refrigerator. Pesto can be prepared up to 5 days ahead of time.
Cook the pasta: Bring a large pot of water to a boil over high heat and add a good pinch of salt. Cook the pasta al dente, according the package instructions. Save some pasta water. Drain well in a colander. In a bowl, add the radiatore, a few large spoons of the pesto sauce and a ladle of the pasta water. Mix well. Taste and adjust the seasoning; if it needs a bit more liquid, add more broth from the pasta. Garnish with more fresh Parmesan and serve.
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