Reginette with genovese pesto
- 1 lb reginette pasta
- ⅛ oz coarse salt
Prepare the pesto, and in the meantime bring the water to the boil and then add salt.
Put the pasta in, and stir it with a wooden fork.
When the pasta is cooked, turn out onto the serving dishes and pour a spoonful of pesto on top. Some pieces of walnut may be used to decorate the dish.