Pesto Pasta

Spring Pesto Pasta
Serves 4-6

I don’t love cheese in my pesto. Let me explain, when Italians made pesto by hand with a mortar and pestle years ago there was very little chance of the cheese becoming gummy and paste-like. When using a modern blender or food processor, the blade often gets hot and creates a more “paste-like” pesto rather than a nice delicate oil/basil blend. I digress, but it’s you’re like me, you’ll love the idea of skipping the cheese in the process and just adding it on top. It’s better when you can see it anyway. This works great as a summer pasta salad.

1 lb. rigatoni
1 bunch basil
2 cup arugula
1 clove garlic
¼ cup pistachios
Salt, to taste
Pecorino cheese, garnish

Bring a large pot of pasta to a boil and season well with salt. Cook pasta until al dente and strain, reserving 2 cups pasta water.

In a blender combine basil, arugula, garlic, pistachios, and a pinch of salt. Blend slightly and stream in olive oil until desired consistency is reached. If you’d like you can also use a little water to balance the richness of the olive oil. Season with salt and toss with pasta while warm.

Garnish with cheese.