Whole Wheat Pasta With Pesto
- 2 loosely packed cups fresh basil leaves
- 1 garlic clove, or more to taste
- 2 tablespoons pine nuts
- 1/2 cup olive oil, or more to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1 pound any whole wheat pasta
- Bring a stockpot of water to a boil and salt it.
- Put the basil, a pinch of salt, the garlic, the nuts, and half of the oil in a food processor or blender.
- Turn the machine on, stopping a couple times to scrape down the sides of the container and gradually adding the rest of the oil.
- Continue processing or blending until there is a relatively smooth, thick consistency.
- Stir in the cheese.
- When the water boils, cook the pasta until it is tender but not mushy; start tasting after 5 minutes.
- When the pasta is almost done, thin the pesto by stirring in some of the pasta-cooking water.
- The pesto should coat the back of a spoon.
- When the pasta is done, scoop out and reserve at least 1 cup of the cooking water, then drain it.
- Return the pasta to the stockpot and quickly toss it with the pesto, adding more cooking water if necessary to coat the noodles.
- Taste and adjust the seasoning, top with more grated cheese, and serve.