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1. |
Undercook the pasta slightly. This is because, once the pasta gets coated with the pesto,
it will slowly absorb a very small amount of the olive oil and, in effect, continue to "cook.".
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| 2. |
Pour or spoon one-third of a tub of thawed pesto (never heat or microwave pesto)
over one package of undercooked pasta while it is still piping hot.
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| 3. |
Then immediately toss everything thoroughly but gently in order to evenly coat the pasta with the pesto.
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| 4. |
Spread the hot pasta (after it's been tossed with pesto) out in a thin layer on a baking sheet or
several dinner plates. This allows the heat to dissipate rapidly and lets the pasta cool without clumping.
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| 5. |
Once cooled, put it back into a serving bowl or container.
Keep refrigerated up to one day if not serving right away.
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