|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|
- 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.