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Pasta with Parsley, Walnut and Caper Pesto
This pesto is a classic combination of herb, cheese and nuts, but the addition of a few tablespoons of capers adds a brininess that complements the grassiness of the parsley and the umami of the walnuts and Parmesan. Instead of tossing it with pasta, also try spreading it onto sandwiches or offer it as a sauce for a seared or grilled steak. The pesto can be made ahead and stored in an airtight container in the refrigerator for up to two days.
pound campanelle OR fusilli OR other short pasta shape
Kosher salt and ground black pepper
01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain in a colander and return to the pot.