Cavatappi with Toasted Hazelnut Pesto

Here's a simple, light way to use fresh basil from the garden. Toasted hazelnuts lend a truly nutty flavor to the pesto, and a fine texture to add depth to this vegetarian meal. This pesto is light on basil but still plenty bold with garlic and Parmesan cheese.

Pesto:

1 rounded cup fresh basil leaves (reserve a small sprig for garnish)

2/3 cup good olive oil

1/3 cup hazelnuts

3 cloves garlic

1/4 cup shredded or grated parmesan cheese

1/4 tsp salt

1/2 lb Cavatappi (or other favorite) pasta

Set a pot of water to boil for the pasta. Salt the water generously.

Meanwhile toast the hazelnuts in a dry pan over medium heat for a few minutes, shaking the pan almost constantly. Watch the nuts carefully and toast just until you can smell a nutty aroma. Remove nuts from heat and bring back to room temperature.

Cook the pasta until just al dente. While the pasta cooks, place the nuts in a small food processor and pulse a few times to chop. Add the garlic and basil.

Pulse to pulverize basil. Add the olive oil and salt, and process to make a chunky pesto. Adjust olive oil amount and degree of processing to achieve consistency you like. I prefer the nuts to remain recognizable, but prepare to your taste.

Reserve a half cup of pasta cooking water. Drain the pasta and turn into a large bowl. Add two thirds of the pesto to the pasta and mix well. Transfer to a serving bowl and garnish with a sprig of basil and a dash of crushed red pepper flakes if desired.

Serve pasta with remaining pesto on the side, as well as more shredded Parmesan as desired. Serves 4.

Cook's Note: This goes very well with roasted cauliflower.

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