Easy to make pasta with a lighter pesto that still has major flavor.
This recipe is adapted fromthe Smitten Kitchen cookbook.
Toast the pine nuts in a pan without any oil over high heat until they are aromatic and golden brown in color. Stir them while they toast, they should be done in a few minutes. Transfer to a small plate and they’ll be cool in no time.
If you have any pesto left or want to save some for later, you can do that. Cover it tightly with plastic wrap, store in the fridge and use the next day.
About the Parmesan: Know that real Parmigiano-Reggiano isn’t really vegetarian. For a cheese to be sold under such name it has to be authentic, and it is only authentic if it uses calf rennet as an ingredient crucial for the production. Obviously that makes it non-vegetarian. Both Grana Padano and Pecorino Romano use rennet as well.
Luckily, you can find hard cheeses which are very good copies of the real deal both in taste and looks, which is what I normally use. Just check the label, look for rennet, if it’s not there take that parmesan right home with you! A lot of people also use the Swiss Sbrinz cheese instead.
Keywords: quick, vegetarian