Add the pasta, pesto and ½ cup of the reserved cooking water and toss well to coat, adding more cooking water as needed to loosen. Serve with more parmesan on the side.
A pasta and pesto dish from Liguria, home of the best basil in Italy, giving us the famous pesto al Genovese. For the pasta, place the flour in a bowl or on a work surface, and make a well in the ...
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture ...