Summer Pesto Pasta

Ingredients

• 16 Cups Water
• ½ Cup Olive oil
• 1 Tablespoon Salt
• 8 Cups Pasta, wider noodle like Pappardelle
• 2 Cups Basil, Fresh
• 3 Tablespoons Pine Nuts, Toasted
• 2 Tablespoons Parmigiano-Reggiano, Shredded
• 1 Tablespoon Garlic, Fresh Chopped
• 2 Tablespoons Olive Oil
• 2 Teaspoons Lemon Juice
• Salt and Pepper to taste
  
• ​2 Tablespoons Parmigiano-Reggiano, Shredded
• 1 Cup Basil, Fresh, Shredded​

Details

• Skill level: Easy to medium
• Serves ~ 8 guests
• Cook & prep time ~45 minutes

Instructions

1. In a large stock pot bring water to a boil with ¼ cup oil and 1 tablespoon salt.
2. While water is coming to a boil make Pesto. In a food processor or blender add basil, pine nuts, cheese, and garlic.
3. Turn on and while machine is running drizzle oil in. Blend until smooth
4. Blend in lemon juice
5. Add salt and pepper to taste
6. Add noodles to boiling water and boil noodles to al dente. (soft with a small bite)
7. Toss noodles with remaining ¼ cup olive oil and place in a large bowl
8. Add Pesto over pasta then toss with tongs
9. Serve on platter and top with cheese and basil
10. Enjoy with a glass of light red wine