Whole-Wheat Pesto Pasta With Breadcrumbs

Ingredients

• 1 lb whole wheat penne or 1 lb fusilli
• 13 pine nuts or 13 walnut pieces
• 2 cups basil leaves
• packed
• 12 cup extra virgin olive oil
• 2 garlic cloves
• 12 teaspoon salt
• 1 dash black pepper
• 12 cup breadcrumbs
• seasoned

Instructions

1. In a small saucepan over medium heat, toast the pine nuts or walnuts about 5-10 minutes, until the nuts become fragrant.
2. Be careful and stir the nuts often, as they can burn quickly.
3. In the bowl of a food processer, pulse nuts, basil, garlic, salt, pepper, and 1/4 cup olive oil until the basil is very finely chopped but not a fine paste.
4. Scrape into a small bowl and add remaining 1/4 cup olive oil.
5. In a pot over high heat, bring four quarts water to a rolling boil.
6. Add pasta and return to a boil.
7. Cook according to package directions (about eleven minutes) until pasta is al dente.
8. Drain in a collander.
9. Return to pot and turn off heat.
10. Stir in pesto.
11. Toss with breadcrumbs.
12. Serve.