Ingredients

　　2/3 cup pesto

　　1 pound linguine or spaghetti, 1/3 cup cooking water reserved

　　Salt and pepper to taste and toss

　　Garnish: Parmigiano-Reggiano, grated

　　Put pesto in a large bowl. Cook linguine or spaghetti until al dente. Whisk about 1/3 cup pasta cooking water into pesto. Add drained pasta to thinned pesto with salt and pepper to taste and toss well. Serve with additional Parmigiano-Reggiano.