½ cup homemade Best Basil Pesto, Vegan Cashew Pesto, Cashew Pesto, or Walnut Pesto (or purchased pesto)
½ cup pasta water
1 cup cherry tomatoes, sliced (optional)
1/4 to 1/2 teaspoon kosher salt
Direction :
Make the pesto: Best Basil Pesto, Vegan Cashew Pesto, Cashew Pesto, or Walnut Pesto.
Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm).
When the pasta is done, reserve about 1 cup pasta water. Then drain it and add it to a large bowl. Toss the pasta with the pesto, pasta water, ¼ teaspoon kosher salt, and stir until evenly coated. Taste and add additional salt or pasta water if needed (the exact amount depends on the pesto and your pasta water, so it will vary — salt until the flavor pops!). Stir in tomatoes if using. Serve immediately.
