One of my favorite, authentic Italian dishes to make during the height of summer when the basil is ready to harvest.
For the pesto sauce:
Have the prepared pesto sauce set aside and ready.
Prepare the pasta:
In a 4-quart saucepan, heat the water over high heat. When the water is boiling, add 2 good pinches of salt and the pasta. Stir to incorporate the pasta into the water. Boil for 6 to 7 minutes stirring occasionally. Drain.
Toss the pasta and serve:
In a large bowl, toss the pasta with the pesto and stir to incorporate. Divide the pasta among each plate. Drizzle each serving with olive oil and garnish with freshly grated parmesan cheese and a few grinds of freshly cracked pepper. Treasure each bite and enjoy!
Notes: Millet makes for a great lectin free pasta but feel free to use your favorite.
Related Recipes: Classic Basil Pesto
Ingredients
Directions
For the pesto sauce:
Have the prepared pesto sauce set aside and ready.
Prepare the pasta:
In a 4-quart saucepan, heat the water over high heat. When the water is boiling, add 2 good pinches of salt and the pasta. Stir to incorporate the pasta into the water. Boil for 6 to 7 minutes stirring occasionally. Drain.
Toss the pasta and serve:
In a large bowl, toss the pasta with the pesto and stir to incorporate. Divide the pasta among each plate. Drizzle each serving with olive oil and garnish with freshly grated parmesan cheese and a few grinds of freshly cracked pepper. Treasure each bite and enjoy!