Pesto Pasta

1. 1

   Bring a large pot of heavily salted water to a boil. Add 12 ounces dried pasta to the boiling water and cook according to package directions until al dente.

2. 2

   Reserve 3/4 cup of the pasta water, then drain the pasta. Return the pasta to the now-empty pot. Add 1 cup basil pesto and 1/2 cup of the reserved pasta water. Bring to a simmer over medium-low heat and cook, stirring constantly, until the sauce is reduced and the pasta is well-coated and glossy, 3 to 5 minutes. Add more of the pasta water a little at a time if needed.

   3 min
3. 3

   Taste and season with more kosher salt as needed. Serve garnished with grated Parmesan cheese and torn fresh basil leaves if desired.

Recipe Notes

1. 4

   Make ahead: Homemade pesto sauce can be prepared and refrigerated in an airtight container for up to 1 week, or frozen for up to several months. Thaw frozen pesto in the refrigerator before using.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Rewarm in the microwave or over medium heat on the stovetop with a splash of water to get a saucy consistency again.