Cooking Pasta For Italian Pasta Con Pesto

Video Transcript

"Welcome back it's Anne with Expert Village. I've got myself a pot of hot boiling water. On top of that is my beautiful pasta sauce. It is melting and coming to temperature. To that I am going to add some secret ingredients that my mama taught me. She is going to add walnuts. Often times you see pesto with pine nuts. In our region in the district of Spumante in Italy, we use a lot of walnuts so you just coarsely chop them and just kind of break them a little smaller with your fingers. You are just going to sprinkle them onto your heating sauce and let them cook down a little bit. It's not really cooking; it's more like melting. To that am going to add chopped tomatoes. Remember earlier I had the tomato petals and I chopped them nice and small for our Bruschetta. I going to add that to it and it's my last ingredient because tomatoes cook down quick and I want to keep them really fresh and al dente. So we are going to melt that together and while that sits and decides to come friendly, I am going to add to my salted and oiled boiling water. Now there are lots of pastas you can choose. For this particular dish, I wanted Linguine. It's a little bit fatter noodle but it works great with this sauce and you can use any pasta that you prefer. Also while I was shopping, I noticed that this particular brand had a garlic and basil pasta and since my ingredients are already garlic and basil, what could be wrong. Why not give mama's old recipe a new twist. I'm all about new twists and I re-invent my recipes every time I cook them. so this is going to take just a few minutes and this is fresh pasta that was dried and packaged so it is going to cook a lot faster than your other hard spaghetti types. So we are going to give this a minute to boil while we check on our sauce and let it stay nice and warm for our next step. "