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Pici with Tuscan Kale and Walnut Pesto

(adapted from Piatto Unico, by Toni Lydecker)

Course Appetizer, Main Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4 to 6 servings

Ingredients

  • Kosher salt
  • 1 pound dried pici noodles or fettuccine
  • Tuscan Kale and Walnut Pesto recipe follows

Instructions

  1. Fill a large saucepan about two-thirds full with cold water. Bring to a boil and add a small handful of salt. Cook the pasta until al dente (up to 22 minutes for pici; more like 10 minutes for fettuccine).
  2. Meanwhile, heat half of the pesto over low heat in a large skillet. Drain the pasta, reserving about 1 cup of the cooking liquid, and turn it into the skillet. Mix well, adding more pesto (you may not need it all) and as much cooking water as needed for a saucy consistency; cook for a minute or two to blend the flavors.