Spaghettoni Al Pesto

Makes 6 servings

ingredients

Good Olive Oil
Kosher Salt
1 pound spaghettoni, bucatini, or spaghetti
1 to 1 1/2 cups pesto (recipe follows)

Pesto

1/4 cup walnuts
1/4 cup pignolis
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

directions

Splash some oil in a large pot of salted water and add pasta. Cook the spaghettoni for 10 to 12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with enough pesto to coat each strand. Taste for seasoning and serve hot or at room temperature.

Pesto

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Source: Barefoot Contessa