I originally made this recipe with some fresh pasta from Beetlebung Farm. The twisted shape – casarecce – was perfect for grabbing the pesto (Roasted Walnut Parsley Pesto), and the nutty flavor (from whole grain Emmer wheat) paired well with the pesto flavors. If you can find fresh pasta shapes, go for it. If not, pair the pesto with a whole-grain dried pasta shape like gemelli or cavatappi.
For a fun variation, add a batch of quick-roasted cherry or grape tomatoes to your final pasta dish.
Serves 3
- 12 ounces fresh pasta shapes (such as casarecce, cavatelli, or garganelli) or 8 to 9 ounces dried whole-grain pasta shapes
- Kosher salt
- Extra-virgin olive oil
- ½ cup plus 1 to 2 tablespoons Roasted Walnut Parsley Pesto
- Chopped roasted walnuts, coarsely grated Parmigiano Reggiano, and parsley sprigs for garnish (all optional)
- Quick-Roasted Cherry or Grape Tomatoes (completely optional)
1. Bring a large pot of salted water to a boil. Have ready a colander in the sink and a medium bowl (preferably shallow, stainless steel) for mixing.
2. Add the pasta to the boiling water and stir well. Cook for 3 to 4 minutes or according to directions given with the fresh pasta. Taste to make sure the pasta is al dente. (You should be able to bite cleanly through it with no resistance but it should still be somewhat firm.) Cook for a minute longer if necessary and taste again.
3. Strain the pasta through the colander and shake off excess water. Let sit for a minute and shake again. Transfer to the mixing bowl and sprinkle with salt. Drizzle with a very small amount of olive oil. Toss. Add ½ cup of the pesto and toss well to combine. Add 1 more tablespoon and taste. The pasta should be nicely coated but not drenched. Add more pesto if desired. (If using the roasted tomatoes, fold them in now.)
4. Serve right away, garnished if you like with a small amount of chopped roasted walnuts, a little more Parmigiano, and a few sprigs of parsley.
