Pasta Salad (w/ Pesto Sauce)

Ingredients

• ¼ cup pine nuts, walnuts or almonds
• 3 medium garlic cloves, threaded on a skewer
• 2 cups packed fresh basil leaves, rinsed
• ¼ cup fresh flat-leaf parsley leaves
• ½ cup olive oil
• salt
• ¼ cup finely grated Parmesan cheese
• 1 lb fusilli or other short, curly pasta

Method

1. Toast the nuts with butter in a small, heavy skillet, stirring until golden (4 minutes).
2. Boil 4 quarts of water, then cook the skewered garlic until partially blanched (45 secs)
3. Run cold water over the garlic, remove from skewer, peel and mince. (keep water)
4. Pound the basil and parsley in a sealed plastic bag until all leaves are bruised.
5. Blend together the nuts, garlic, herbs, 7 tbsp oil and salt in a food processor until smooth
6. Transfer to a small bowl, stir in cheese and add salt to taste. Cover and set aside.
7. Add salt and pasta to the boiling water and cook until al dente.
8. Reserving ¼ cup of the water, drain the pasta and put into a serving bowl
9. Mix in the reserved water and remaining oil, and let cool
10. Toss with the pesto and serve immediately.