Pasta al Pesto (Pesto Pasta)

Written By Emad Tawfik

1 (17.6-ounce package) pasta, such as penne or spaghetti
1 (7.17-ounce jar) Genovese pesto
Extra virgin olive oil, to taste
Sea salt, to taste

Bring 6 quarts of water to a boil, and add enough salt to make it as salty as the sea (about 2 tablespoons).

Meanwhile, place the pesto in a sauté pan or a shallow mixing dish, and set aside.

Cook the pasta in the boiling water until almost al dente, and drain, reserving 1 cup of the pasta's cooking water.

Add the pasta to the pesto in the sauté pan or shallow mixing dish but do not place over heat! Toss to combine, and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.

When the pasta is completely coated with the pesto, place into a warmed serving dish, and serve.

Emad Tawfik

I grew up right across from Greece, in Alexandria , Egypt which is another great civilization. My wife however, grew up in Greece and I have had the great pleasure to travel there almost yearly for over a decade now. I immediately fell in love with the beauty of this country and of course the food and it wasn’t long before I realized what a vital role the Greek Olive oil plays in the Mediterranean diet and the taste of all the Greek dishes!

https://www.soultanas.com
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