- 2/3 cup pesto
- 1 pound linguine or spaghetti, 1/3 cup cooking water reserved
- Salt and pepper to taste and toss
- Garnish: Parmigiano-Reggiano, grated
- Put pesto in a large bowl. Cook linguine or spaghetti until al dente. Whisk about 1/3 cup pasta cooking water into pesto. Add drained pasta to thinned pesto with salt and pepper to taste and toss well. Serve with additional Parmigiano-Reggiano.