This is how I made my dish.
3 cups cooked Pipette pasta (I don’t know how much I started out with)
1 cup pasta water (water in which the pasta has been cooked)
10-15 basil leaves
2 cloves garlic
¼ cup walnuts
2 tsp Parmesan cheese, grated
3-4 pieces of sun-dried tomatoes
1 tsp lemon juice
1 Tbsp olive oil
Salt to taste
Bring a large pot of salted water to a boil, add the pasta, and cook according to the package instructions or until al dente.(8-12 minutes in this case) Drain well & return to the pot.
While the pasta’s cooking, grind together the ingredients for the pesto to form a paste. I used my food processor. You could use a mortar and pestle instead.
Mix together the pasta and the pesto.
Add some of the pasta water to this. This adds some body to the pesto and also helps to create a sauce that binds the pesto to the pasta.
Pesto can be used in so many different ways and can dress up a recipe in no time. I like to use it as a spread on toasted bread and in sandwiches with a bit of mayonnaise. Sometimes, I add a little vinegar to it and use it in my salads. It makes a great dressing. It also goes well with mashed or baked potatoes.
Try it out …I’m sure you will not be disappointed.