Parsley Pesto is the star of this fast, easy and delicious recipe. Serve it with mini meatballs and you have a Spring or Summer meal
Fill a pasta pot with cold water, bring to a boil
Add the parsley leaves, pressed garlic, both cheeses, olive oil, pinoli nuts, fresh ground pepper in either a food processor or blender. Blend or process until you have a smooth and creamy mixture. If you are having trouble blending, add water by the teaspoon to thin out the mixture. **The olive oil and water can be used for a thinner consistency, but, remember, we will be adding the hot water from the pasta to incorporate the pesto with the pasta
After blended taste and adjust for salt and pepper. This is important, there is a high presence of salt in the pecorino and Parmesan cheeses.
With a plastic spatula,pour or scrape the parsley pesto into a pasta serving bowl
When the water comes to a rolling boil, add sea salt and the pasta noodles, cook for time indicated al dente. When the pasta is cooked, with a straining spoon, lift the pasta out of the water, draining as you lift, add the pasta to the serving bowl, continue this process until all the pasta is in the serving bowl. Mix well, *****Use the hot pasta water to incorporate and blend the pesto. If the mixture is too think, add some hot pasta water to the bowl, continue stirring. The pesto mixture should be creamy. Serve immediately.