Whole Wheat Pasta With Pesto



  1. Bring a stockpot of water to a boil and salt it.
  2. Put the basil, a pinch of salt, the garlic, the nuts, and half of the oil in a food processor or blender.
  3. Turn the machine on, stopping a couple times to scrape down the sides of the container and gradually adding the rest of the oil.
  4. Continue processing or blending until there is a relatively smooth, thick consistency.
  5. Stir in the cheese.
  6. When the water boils, cook the pasta until it is tender but not mushy; start tasting after 5 minutes.
  7. When the pasta is almost done, thin the pesto by stirring in some of the pasta-cooking water.
  8. The pesto should coat the back of a spoon.
  9. When the pasta is done, scoop out and reserve at least 1 cup of the cooking water, then drain it.
  10. Return the pasta to the stockpot and quickly toss it with the pesto, adding more cooking water if necessary to coat the noodles.
  11. Taste and adjust the seasoning, top with more grated cheese, and serve.