Pappardelle with pesto

Time 35 minutes
Yields Serves 4 as an appetizer or child's portion
Pappardelle with pesto
(Los Angeles Times)

Bring a large pot of salted water to a boil. In a saute pan over medium heat, toast the pine nuts until golden and fragrant, about 5 to 7 minutes, stirring frequently. Cool and reserve.


Using a mortar and pestle, pound the garlic cloves and salt until very well combined. Working a little at a time (depending on how big your mortar is), add 1 cup of the pine nuts, basil and Parmigiano-Reggiano and mash the mixture until it’s a paste. Remove the mixture to a small bowl. (The basil mixture can also be made in a food processor.)


Gently stir the olive oil into the basil mixture to form a pesto. This makes about 1 1/4 cups pesto, more than is needed for this recipe.


Working in batches, place the pasta in the boiling water and cook just until tender, about 3 minutes. Drain and lightly coat the pasta with a drizzle of olive oil so that the noodles do not stick together.


Divide the warm pasta among bowls or plates. Ladle about one-eighth cup of pesto over each serving and sprinkle with the reserved pine nuts. Serve immediately.

The pasta should be rolled out to a thickness of about one-sixteenth of an inch. Keep the extra pesto in the refrigerator, covered with a thin layer of olive oil. Leftover pesto will keep up to two days. Serve the pasta with halved cherry tomatoes and a dollop of fresh ricotta, if desired.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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