Spaghettoni Al Pesto



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


1. Splash some oil in a large pot of salted boiling 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. Taste for seasoning and serve hot or at room temperature.

6 servings.

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

1. 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 of freezer with a thin film of oil on top.

Barefoot Contessa