Pasta and Herbs: Parmesan, Garlic, and Pine Nuts with Basil Pasta


| April/May 1996





Serves 4 to 6

One of our favorite simple ways to serve Basil Pasta is with the other ingredients of pesto: parmesan cheese, garlic, and pine nuts.

• Water
• 4 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• Salt
• 1 batch Basil Pasta
• Freshly ground black pepper
• 1/2 cup pine nuts, lightly toasted
• 1 cup freshly grated parmesan cheese
• 10–12 large basil leaves, shredded

1. In a large pot, bring several quarts of water to a boil. Meanwhile, in a large sauté pan over low heat, soften the garlic in the olive oil.

2. When the water comes to a boil, salt it well, add the pasta, and cook it al dente. Drain, reserving 3/4 cup of the cooking water.

3. Add the drained pasta to the sauté pan with 1/2 cup of the reserved cooking water and season well with salt and pepper. Toss the pasta with the pine nuts, 3/4 cup of the cheese, and the shredded basil. The sauce should just coat the pasta; if desired, add a little more pasta water or drizzle lightly with olive oil. Sprinkle on the remaining cheese. Serve hot.





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