Pasta with Pesto Genovese

1. Boil Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Turn the heat to low and place a lid on the pot.

2. Make Pesto

While the pasta is cooking, prepare the Pesto Genovese. In a food processor, combine the basil, toasted pine nuts, minced garlic, Parmesan, Pecorino Romano and a pinch of salt. Pulse a few times to create an even, coarse paste. With the food processor running, stream in the olive oil until you have a smooth pesto. Taste for seasoning and reserve until you’re ready to sauce the pasta.

3. Cook Pasta

Bring the water back to a boil, toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.

4. Sauce Pasta

Add the drained pasta to a pan with 1/4 cup reserved pasta water and continue to cook and stir. Once the water is about 80% reduced, remove the pan from the heat and add a small amount of the pesto, stirring vigorously to start the emulsion. Stir in the rest of the pesto and keep stirring to maintain the emulsion. Work quickly as this pesto can turn brown if held hot for too long.

5. Serve

Divide the spaghetti with Pesto Genovese between two plates and serve.