Ingredients
Coarse salt
1 pound orecchiette pasta
1 cup store-bought basil pesto (8 ounces)
Preparation
Bring a large pot of water to a boil; add salt. Cook pasta according to the package directions. Drain; rinse well. Let cool. Transfer to a bowl; stir in pesto. Season with salt. Refrigerate in an airtight container until ready to serve, up to 3 days.
