Fettuccine with Pesto

Instructions

1. Prepare the pesto
   In a food processor, combine the basil leaves, garlic, pine nuts, and both cheeses. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth but still has some texture. Season with salt and pepper, then transfer to a large bowl.
2. Cook the pasta
   Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, usually 8-10 minutes. Before draining, reserve 1/4 cup of the pasta cooking water.
3. Combine pasta and pesto
   Drain the pasta and immediately add it to the bowl with the pesto. Add a splash of the reserved pasta cooking water and toss thoroughly to coat all the pasta with the sauce. The heat from the pasta will warm the pesto and the starchy water will help create a silky sauce that clings to the pasta.
4. Adjust consistency
   If the pasta seems dry, add more of the reserved cooking water, a tablespoon at a time, until you reach your desired consistency. The sauce should cling to the pasta but not be watery.
5. Serve
   Divide the pasta among four warmed plates. Sprinkle with additional grated Parmigiano-Reggiano cheese and serve immediately while hot.