A weeknight-friendly pasta I can pull off in under 15 minutes.
Here’s how:
Grab the widest lidded pot or braiser you own.
The wider the vessel, the faster the water will boil.
Simply Recipes / Myo Quinn
Keeping the lid on also helps it boil more quickly.
Below, I included an image ofmy go-to braiserfor when I need to cook pasta in a hurry.
Fill the pot with water and salt it generously.
Simply Recipes / Myo Quinn
For about four quarts of water, I do a generous tablespoon of kosher salt.
Set the pot over high heat and place the lid on.
As soon as it comes to a boil, add a pound of pasta.
Simply Recipes / Myo Quinn
While the pasta cooks, make the white pesto.
In a food processor, pulse a cup of toasted walnuts until finely ground.
I buy toasted walnuts specifically for this recipe.
Simply Recipes / Myo Quinn
If yours are raw, you’ll want to toast them.
Here’s a guide forhow to toast walnutsin the oven or the stovetop.
Process until fully combined.
Use a mug to scoop out a cup of pasta wateryou’ll need it to thin the pesto.
Drain the pasta in a colander set in the sink and return the pasta to the pot.
Though not necessary, you’re free to top the pasta with fresh basil leaves as Giada does.
I rarely have fresh basil around, especially in the winterI promise it’ll be delicious nonetheless.
Don’t Have a Food Processor?
Finely grate the garlic (I use a Microplane).
What To Use Instead of Walnuts
Do you dislike walnuts or have an allergy?
I’ve run out of walnuts and have made the white pesto without them.
