This pasta topped with classic pesto sauce goes well with simple bruschetta: Italian bread covered with chopped tomatoes lightly tossed with basil, vinegar and olive oil.
1 pound rotelle or fusilli (we’ll shaped or corkscrew shaped) Pasta
½ cup parsley
2 cloves garlic, halved
½ cup olive oil
1 fresh basil (do not use dried)
1/3 cop grated Parmesan cheese
Salt and ground pepper to taste
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In a stock pot, Bring 4 quarts of water to a boil. Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite.
Meanwhile, using a food processor or electric blender, finely chopped garlic and nuts. Add parsley, basil and oil; process until the herbs are puréed. Add cheese and processed just until well mixed. Season the mixture with salt-and-pepper.
Drain the pasta thoroughly and transfer it to a serving bowl. Toss gently with the sauce until well mixed. Sprinkle with additional Parmesan cheese.
Cuisine Writer
