Bring hte water to a boil in a large kettle or stockpot. Add the salt and return to a boil. Add the pasta, stirring with a wooden fork or spoon until submerged. Boil for 12 minutes or until al dente (cooked only until the pasta give a slight resistance when bitten into). Drain, reserving 2 T of the water. Return the hot pasta to the stockpot. Combine the reserved water, cream and Perfect Pesto in a bowl and mix well. Add to the pasta and toss to caot. Serve immediately onto warm plates. Sprinkle with freshly ground pepper and parmesan cheese if desired.
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