Okay, so what if you really love long pasta? Don’t worry, I’m not here to judge. You can still make it work, but you need to be smart about it.
Go for pappardelle or fettuccine—the wider ribbons. They have more surface area for the pesto to stick to. It’s like comparing a wide paintbrush to a tiny one; you just get more coverage.
Another secret weapon? Add a splash of the pasta cooking water (the starchy kind) to your pesto. This thins it out slightly and helps it coat the long noodles evenly. It’s a little magic trick that turns a sliding sauce into a velvety embrace.
