pretty is as pretty does

Slow food maven Alice Waters’ Pasta al Pesto, from The Art of Simple Food, is quite easy and absolutely delicious. I substitute Romano for half of the Parmesan, for a little extra kick. (Full disclosure: I also substitute a food processor for the mortar and pestle… Don’t tell Alice.)

Pesto: 

Pick the leaves from 1 bunch of basil, to yield about 1 lightly packed cup

In a mortar and pestle, pound to a paste:

1 garlic clove, peeled

Salt

Add and continue to pound:

1/4 cup pine nutes, lightly toasted

Add:

1/4 cup grated Parmesan cheese

Transfer this mixture to a bowl. Coarsely chop the basil leaves and put them in the mortar. Pound the leaves and pine nut mixture together. Continue pounding as you gradually pour in: 

1/2 cup extra-virgin olive oil

Taste for salt and adjust if necessary.

Pasta:

Cook in abundant salted boiling water:

3/4 pound dry pasta (linguine, spaghettini, fedelini, trofie)

Cook al dente. Drain, reserving 1 cup of the cooking water.

Return the pasta to the pot or place in a large warm bowl and toss with:

1 1/2 cups Pesto

Salt

Mix about 1/2 cup of the reserved hot pasta water into the noodles. Taste and add more salt or water if needed. Plate and garnish with:

Freshly grated Parmesan cheese

Serve immediately.