Cappellini Pesto

Homemade pesto is one of the quickest and easiest pasta sauces you can make if you have a food processor. Food choppers and mills are usually too small. My Braun immersion blender came with a small food processor that's the perfect size for pesto.

You can dress any kind of pasta with pesto. I used multi grain cappellini (fine spaghetti) because it cooks quickly and makes a nice bed for the scallops I made with it. If you make the pesto ahead, just store it in the refrigerator with a thin layer of olive oil covering the surface. It's important to put the pesto in the serving bowl and dilute it with some pasta cooking water before adding the pasta. My kids love pasta pesto and I think yours will too. Let me know! (They also asked for seconds on the scallops.)

Makes enough for 3/4 pound pasta.

Ingredients for Pesto:

• 2 packages Trader Joe's basil (2 cups packed)
• 3 cloves garlic
• 1/4 cup Trader Joe's toasted pine nuts
• 1/2 cup Trader Joe's extra virgin olive oil
• 1/2 teaspoon salt
  
• 1/4 cup grated Trader Joe's Parmigiano-Reggiano cheese

Preparation:

1. Wash and spin dry the basil; remove stems and discard. Place all ingredients in bowl of a food processor, except cheese, and process until smooth, stopping to scrape down the sides and adding more olive oil if it isn't coming together. It should be quite thick. Pour into serving bowl, add cheese, and stir to combine. If making ahead, store in refrigerator in a small prep bowl with a thin layer of olive oil on the surface.
2. Cook pasta in salty water according to package directions, reserve 1 cup pasta water and drain. Do not rinse pasta. Add up to 1/4 cup pasta water to pesto in serving bowl and stir to combine. You do this to loosen the sauce so it will coat the pasta evenly. Add drained pasta and toss well. If it seems dry and sticky slowly add more pasta water and toss until it's evenly coated and the pasta doesn't clump together. Taste and adjust seasoning.