Testaroli with Pesto

Ingredients

• 1 cup Testaroli pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves, packed
• 1/4 cup Parmesan cheese, grated
• Salt and freshly ground black pepper to taste
• 1/2 cup extra virgin olive oil
• 1/4 cup reserved cooking water from the Testaroli

Directions

1. Set a large pot of well-salted water over high heat and bring it to a boil. Drop in the Testaroli and cook it to an al dente texture, about 8 minutes. Before you drain it, scoop out and save 1/4 cup of the pasta water.
2. For the pesto, add the pasta water you saved to a blender or food processor along with the extra virgin olive oil, garlic, red pepper flakes, pine nuts, basil, Parmesan, salt, and pepper. Process until the sauce is smooth.
3. Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Add the drained Testaroli and cook, stirring gently, for 2 minutes. Add the pesto and turn the pasta through the sauce until everything is evenly coated. Continue cooking for 2 minutes more, just until hot. Serve right away, with extra grated Parmesan over the top if you like.