Total Time
40mins
Prep 30 mins
Cook 10 mins

Cook's Illustrated

Ingredients Nutrition

Directions

  1. Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
  2. Meanwhile, bring 4 quarts water to a boil in a big pot.
  3. Lower skewered garlic into the water, boil for 45 seconds, immediately run garlic under cold water; remove from skewer, peel, and mince.
  4. Place nuts, garlic, oil, and ½ teaspoon salt in a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
  5. Transfer mixture to a small bowl; stir in the cheeses, and adjust the salt.
  6. Add 1 tablespoon salt and the pasta to the boiling water.
  7. Cook until al dente; reserve ½ cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
  8. Mix in ¼ cup of the reserved cooking water and the pesto; use the additional ¼ cup cooking water as needed to moisten the sauce.
  9. Divide among 4 warmed pasta bowls and serve immediately.

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