The important thing is that pesto is a raw sauce and should not be cooked when dressing the pasta. Just toss the hot pasta with a little of its cooking water and the pesto. Stir well, add some cheese, and dinner is ready.

　　

Ingredients

makes 3 1/2 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 3/4 cups extra (see note)

　　Kosher salt

　　2 cups oil- packed sun-dried tomatoes, drained

　　2 packed cups fresh basil leaves

　　2 packed cups fresh parsley leaves, plus 2 tablespoons chopped

　　1 cup pine nuts, toasted

　　4 garlic cloves, peeled

　　1 3/4 cups extra-virgin olive oil

　　1 pound spaghetti

　　1/2 cup grated Grana Padano or Parmigiano-Reggiano

　　

Step 1

Bring a large pot of salted water to boil for pasta.

　　

Step 2

Pulse sun-dried tomatoes, basil leaves, 2 cups parsley leaves, pine nuts, and garlic in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make an almost smooth paste, stopping occasionally to scrape down the sides of the bowl.

　　

Step 3

Slip the spaghetti into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet over low heat, and add 1 cup pasta water. Use tongs to drain the pasta and transfer to the skillet. Drizzle with the remaining 1/4 cup olive oil, and toss to coat the pasta with the pesto. Remove from heat, and toss with the grated cheese and the chopped parsley.

　　

notes

Step 4

You can freeze the remaining half of the pesto for future use. Just pack it in a plastic container with a thin film of olive oil on top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.