Parsley-Flaxseed Pesto Pasta
Body+Soul, April 2006
- Coarse salt
- 1 pound linguine
- Freshly grated Parmesan cheese
- Bring a large pot of water to a boil; add salt. Cook linguine until al dente according to package instructions; drain, and reserve 3/4 cup cooking water. Return linguine to pot, and add pesto and reserved cooking water; toss well to coat. Season with salt. Serve with Parmesan, if desired.
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