Whole-Wheat Pesto Pasta With Breadcrumbs

• 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

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.

whole wheat penne, nuts, basil, extra virgin olive oil, garlic, salt, black pepper, breadcrumbs

Taken from www.food.com/recipe/whole-wheat-pesto-pasta-with-breadcrumbs-382724 (may not work)