Pasta with Parsley Pesto

This pesto is divine! I love it tossed with pasta, drizzled over an avocado, slathered on a sandwich – well, just about anywhere. For pasta I choose a thin strand – spaghetti or angel hair. This is terrific as a starter or side dish. To make a more substantial meal you could add some grilled shrimp.

Servings: 4

Ingredients

For the pesto

3 to 5 plump fresh garlic cloves to taste, degermed
½ teaspoon kosher salt or to taste
6 flat anchovy fillets drained and chopped
3 cups loosely packed fresh Italian parsley leaves
3 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1 pound dried pasta such as spaghetti or angel hair
1 to 2 tablespoons extra virgin olive oil
Freshly grated Parmesan cheese for serving

Instructions

First, make the pesto. Through the tube of a food processor, with motor running, drop in the garlic cloves and process until they’re minced. Then add salt and anchovies and pulse until minced. Add the parsley and pulse 2 or 3 times until it’s starting to be saucy. Again through the tube and with the machine running, add the lemon juice followed by the olive oil in a slow steady stream. Season with salt and pepper if you like.
Bring a large pot of well-salted water to a boil. When the water is boiling, add the pasta and stir so it doesn’t stick. Cook until the pasta is al dente, according to the package directions.
Drain the pasta thoroughly and transfer it to a warm serving bowl. Add about ¾ of the sauce to the pesto and toss to coat evenly. Cover the bowl with a pot lid for about one minute, this will allow the pasta to absorb the pesto. Toss again and drizzle the olive oil over the top. Garnish each serving with a dollop of the reserved pesto and a light sprinkling of Parmesan cheese. (Be careful of adding too much cheese as it will overwhelm the brightness of the pesto.)

Notes

Adapted from from Patricia Wells