Cappellini al Pesto
This is a very delicate pasta dish that is delicious served hot or cold as a salad.
Ingredients
- Cappellini Pasta (quantity based on number of guests)
Pesto
- 1-2 Small Shallots
- 2 cloves Garlic
- 1 bunch Flat Leaf Parsley (small bunch)
- 1 bunch Fresh Basil (large bunch)
- ½ cup Grated Parmesan Cheese
- ¼ cup Pignoli Nuts (you can substitute walnuts here)
- ¼ cup Olive Oil (more or less depending on thickness & texture)
Instructions
Pesto
- In processor place Shallots, Garlic, Flat Leaf Parsley, Fresh Basil, Grated Parmesan Cheese, Pignoli Nuts and Olive Oil and pulse to achieve this Heavenly green paste.
Pasta
- Prepare Cappellini according to directions. Drain reserving 1 cup liquid.
Toss
- Toss hot pasta with pesto sauce and adjust thickness with a little of the pasta cooking water if needed.
- Serve with shaved parmesan cheese.
