We are obsessed with our homemade Pesto (page 227), which is made with walnuts instead of pine nuts. Using walnuts instead of pine nuts will save you loads of money without compromising the flavor. Use any type of pasta you’d like—spaghetti, fettuccine, baby shells, macaroni—and serve this dish warm or cold. Want to make this even more nutritious? Toss in your favorite sautéed veggies (such as broccoli or red bell peppers) or some steamed kale. Any way you go, this is the perfect weeknight meal to throw together.
Yield: 4–6 servings
Prep: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
1 (16-ounce) package of your favorite pasta
1 batch Pesto (page 227)
Salt, to taste
1 tablespoon chopped walnuts, for garnish (optional)
1. In a large pot of boiling water, cook the pasta according to the directions on the package. Drain thoroughly.
2. Combine the pesto with the cooked noodles.
3. Serve with an extra sprinkle of salt and garnish with the chopped walnuts (if using).
My Tips