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A comforting one-pot pasta dinner from Trevy Thomas

I discovered recently that pasta can be comforting even in spring, especially when it's a cold evening.  I've been eschewing it lately because of its tendency towards heaviness, but sometimes you just gotta have what you need.  I needed pasta.  There are a million ways to make pesto, so take this as a guide and do what you want with it.  Where else can you get advice like that?  Use your favorite pasta, switch around the herbs, and add whatever cheese and nuts you have available.  The key to a dish like this is using it when you need a little comfort.  It tastes much better that way.

Pesto Pasta Recipe
Ingredients:

• 1 pound fettuccine (or some other pasta)


• 1/2 cup reserved pasta water


• 1 clove garlic


• 1 handful fresh herbs, such as parsley, cilantro, basil


• Juice of 1/2 lemon


• 1/2 cup nuts (shelled walnuts, pine nuts, or even mixed)


• 1/4 cup or more grated cheese (such as parmesean)


• 1/2 cup (approx.) olive oil


• Salt & pepper

Directions:

1. Cook pasta, reserving some of the hot cooking water.


2. In a food processor, blend the garlic, herbs, lemon juice, nuts and cheese. 


3. Once mixed, add olive oil in a slow stream and continue to process until sauce-like. 


4. Drain the pasta and return to cooking pot. 


5. Add sauce and reserved pasta water. 


6. Season with salt & pepper to taste. 


7. If there is any cheese and/or fresh herbs left, put them on top of the served dish.  Good.