Spaghetti with Unplugged Pesto
You may be surprised to find that there are no pine nuts in Viana La Place's pesto, but she thinks that their sweetness and creamy texture dull the herbal intensity of the sauce.
In Liguria, the home of pesto, cooks use a few leaves of parsley, marjoram and spinach to preserve the vibrant green of the basil sauce, since pesto has a tendency to turn brown when it meets hot pasta. Try to use organically grown herbs whenever possible.
Plus: Pasta Recipes and Tips