Green Garlic Pesto Pasta - Wishbone Kitchen

Bring a large pot of water to a boil. Salt the water, about 1/4 cup of diamond kosher salt. Boil the pasta about 2 minutes shy of the package instructions. RESERVE AT LEAST 1 CUP OF PASTA WATER. If you don’t do this step you might as well not make this dish sry. Drain the pasta and add it back to the same pot. Add the pesto, the butter and about 1/2 a cup of pasta water and stir. Add the pecorino, another splash of pasta water and continue to stir. As you stir, the pesto sauce should look almost soupy. The key to achieving a nice saucy consistency is adding a little more pasta water than you think you need, as the sauce will tighten up significantly as it sits. If you think you’ve added TOO much pasta water, throw some more pesto and pecorino in there and give it another stir. When I’m making pasta with a sauce like this, I spend a good 2-5 minutes standing over the stove adding butter, cheese and pasta water until I’m satisfied with the consistency, so be patient! If you run out of pasta water, you can sub with some piping hot tap water no problem. Stir in the zest and juice from 1/2 a lemon, (about 2 tbsp of juice). Taste for salt and add more accordingly. Serve and garnish with fresh chopped green garlic, a sprinkling of pecorino and fresh cracked black pepper.