A quick dish to put together once the pesto is made, and that goes pretty quickly as well. Be sure to save a couple cups of pasta cooking water for the sauce before draining the noodles. Try to find linguini rigati (ridged linguini) for this dish as the ridges help hold a little more sauce.
INGREDIENTS:
1 pound box linguini rigati, or regular linguini 1-2 cups Pesto alla Trapanese (see recipe) -Optional- 1 cup toasted bread crumbs Pecorino Romano as neededMETHOD:
Bring a large pot of water to the boil and salt generously.
Bring the pesto to room temperature.
Cook the noodles according to the directions on the box.
While the pasta cooks, heat a really large sauté pan over medium heat.
When the noodles are done, remove 2 cups of pasta water to a bowl and keep near the sauté pan. Drain the noodles and transfer them to the sauté pan. Immediately add 1 cup of water and one cup of the pesto. Toss to combine. If it seems to want more pesto, add it in and toss to mix it in. If the sauce is not spreading out, add some more of the pasta water to thin it while keeping the pasta moving in the pan. Cook until the sauce has evenly coated the noodles.
Transfer to a serving dish, and if you want to add a little crunch to the dish, scatter the breadcrumbs over the dish. Serve hot, passing the cheese separately.
Serves: 4
Source: Chef Andrew E Cohen
MEHTOD
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