SERVES 4
Either of these no-cook pesto sauces turn pasta into a heavenly tasting dish that evokes spring. Parmesan cheese is high in sodium but a little goes a long way: each diner gets less than ½ teaspoon per serving. Use basil or cilantro from your own garden, and this dish improves tenfold—there’s nothing better than freshly picked herbs.
1 pound whole-wheat pasta
2 cups basil or cilantro leaves, packed tight
¼ cup pine nuts (for basil) or ¼ cup walnuts or pecans (for cilantro)
2 garlic cloves
¼ cup grated Parmesan cheese
⅔ cup extra-virgin olive oil
1. Bring a large pot of water to a boil for cooking the pasta.
2. While the water is heating, put the basil or cilantro, nuts, and garlic into a food processor and process for about 1 minute, then add the Parmesan. Drizzle the olive oil through the feed tube in a steady stream and process just until the mixture forms a smooth paste.
3. Cook the pasta according to package directions. Drain in a colander.
4. Return the pasta to the cooking pot, add 2–3 heaping tablespoons of the pesto, and toss thoroughly to coat. Serve the pasta warm or at room temperature. Any remaining pesto can be stored in the refrigerator in an airtight container for 1 week.