- This is a great harvest-season dish. It's quick, simple, and tasty. The flavor is similar to "standard" pesto -- minus the heaviness.
- I started with a recipe from Cook’s Illustrated e-newsletter, and made a few tweaks -- like doubling the garlic and decreasing the cheese. They recommend linguine or spaghetti for the pasta. I've used penne, riggatoni, chili macs, and even star-shaped soup pasta!
- The pesto is gluten-free. Obviously, some pasta is gluten free and others are not.
