Pasta with Pesto

Name: Pasta with Pesto
Yield: 6 to 8 moderate first-course portions, 4 generous main-course portion
Ingredients: Freshly ground black pepper; 1 cup Pesto; ¼ cup heavy cream; 1 pound linguine or fettuccine; 1 pound linguine or fettuccine; Freshly grated Parmigiano-Reggiano or Romano cheese (optional); Freshly grated Parmigiano-Reggiano or Romano cheese (optional)

Preparation info

6 to 8
moderate first-course portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 pound linguine or fettuccine
¼ cup heavy cream
1

Main course
Vegetarian

Method

Bring 4 quarts salted water to a boil in a large pot. Add the pasta and boil until tender but firm.
Stir 2 tablespoons of the hot pasta water and the heavy cream into the pesto. Drain the pasta in a colander and return it to the hot pot. Stir in the pesto and toss well to combine.
Serve immediately on warm plates. More freshly ground pepper is welcome