Pesto Pasta

Instructions

1. Toast the pine nuts
   Heat a small skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Set aside to cool, reserving a small amount for garnish.
2. Make the pesto
   In a food processor, combine the basil, cooled toasted pine nuts, garlic, Parmigiano-Reggiano, and Pecorino Romano (if using). Pulse until coarsely chopped. With the machine running, slowly pour in the olive oil in a steady stream until the mixture is smooth. Season with salt and pepper. If the pesto is too thick, add a little more olive oil.
3. Cook the pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta.
4. Combine pasta and pesto
   Return the hot pasta to the pot. Add the pesto and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency. The starchy water helps the sauce cling to the pasta.
5. Serve and garnish
   Transfer the pesto pasta to serving bowls. Garnish with the reserved toasted pine nuts, extra grated Parmigiano-Reggiano, a drizzle of olive oil, and cherry tomatoes if desired. Serve immediately while hot.