Ingredients
| 2 cups | fresh basil leaves, packed | |
| ⅓ cup | Pastene Pignoli (pine nuts) | |
| ¼ tsp | salt plus more to taste | |
| 1 | large garlic clove, chopped | |
| ⅓ cup | parmesan reggiano, grated, plus more for topping | |
| ½ cup | Pastene Extra Virgin Olive Oil | |
| 16 oz | Pastene Italian Rigatoni or pasta of your choice |
Directions
- Finely chop the basil, pine nuts, garlic, and salt in a food processor. With the food processor running, add the in a slow steady stream of oil through the tube until everything is fully blended.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Remove ½ cup of the cooking liquid before draining the pasta.
- Toss pasta immediately with the pesto sauce and the reserved cooking liquid.
- Salt to taste, top with additional cheese and serve immediately.
