Angel hair pasta with pesto

Angel hair pasta with pesto
By: Williams-Sonoma

Pesto:
2 Tablespoons pine nuts
1 ½ cups firmly packed fresh basil leaves
2 large cloves of garlic, minced
Salt and pepper to taste
½ cup baby spinach, stems removed and leaves coarsely chopped
½ cup extra-virgin olive oil
1 Tablespoon fresh lemon juice
1/3 cup grated parmesan

To make the pesto, in a small dry frying pan over medium heat, toast the pine nuts, shaking the pan frequently, until pale gold, about 2 minutes. Transfer the nuts to a plate and let cool.

Bring a small saucepan ¾ full of water to a boil over high heat. Add the basil, pressing down with a spoon to immerse the leaves, then immediately drain in a colander. Scrape the leaves into a bowl of ice water, stir, and let cool for 3 minutes, then drain again. Squeeze small handfuls of the basil to extract as much water as possible and chop coarsely.

With a mortar or mini food processor:
Combine the pine nuts, garlic and 1 teaspoon salt. Pound/pulse to a smooth paste. Add half the basil and pound/pulse. Add remaining basil and pound/pulse until smooth. Add ¼ teaspoon pepper, pound/pulse. Add the olive oil 2 Tablespoons at a time, pound/pulse, scraping down the sides until a smooth past forms; add the lemon juice to the mixture and stir. Transfer to a nonreactive bowl and fold in the cheese.

For Angel hair pasta:
Kosher salt
1lb angel hair pasta
Grated parmesan cheese for serving

Bring a large saucepan ¾ full of water to a rapid boil over high heat *the key to pasta is giving it enough room using a large tall saucepan, letting the water “taste like the sea” by adding enough salt, and not moving the pasta much once it comes to a boil*. Add 1 Tablespoon kosher salt and the pasta and cook until al dente. Drain the pasta, reserving ¼ cup of the cooking water. Put the pasta in a warmed serving bowl. Add the pesto and the reserved water and toss to coat the pasta evenly. Serve at once, and pass the grated parmesan at the table.

Makes 4 servings.