Pesto Pasta

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions. (Heads up: When the pasta is done cooking, you’ll need to reserve some of the cooking water; I like to set out a liquid measuring cup near the colander as a visual reminder because it’s easy to forget!)

Meanwhile, make the pesto: Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmigiano-Reggiano and process a minute more.

Reserve 1 cup of the cooking water, then drain the pasta in a colander. Add the pasta back to the pot and toss with the pesto and ½ cup of the cooking water. If the pasta seems dry, add more of the water little by little until the consistency seems right. Taste and adjust seasoning, if necessary, then serve topped with grated cheese and fresh basil, if desired.