Bucatini With Pesto
This vibrant basil pesto pasta recipe is a celebration of fresh flavors and simple ingredients. The aromatic pesto is bursting with fragrant basil, garlic, pine nuts, and cheese, blended to a luscious consistency. Tossed with perfectly cooked pasta, each forkful is a delightful combination of rich, herby pesto and tender noodles. This dish is a quick and satisfying meal that will surely become a favorite in your recipe repertoire. Enjoy the comforting and flavorful experience of homemade pesto pasta at your table.
— Constant Cookbook
Ingredients
- 4 cups tightly packed fresh basil
- 4 large garlic cloves, minced
- 1 cup olive oil
- 2/3 cup pine nuts, lightly toasted
- 1 tsp. salt
- Freshly ground pepper, to taste
- 1 1/2 cups grated Parmigiano-Reggiano or pecorino romano cheese, or a combination
- 4 Tbs. unsalted butter, at room temperature
- 2 Tbs. salt
- 1 lb. bucatini, spaghetti or other strand pasta
- 1/2 cup grated Parmigiano-Reggiano or pecorino romano cheese, or a combination
Instructions
- <b>Make the pesto</b>
- In the bowl of a food processor, combine the basil, garlic, oil, pine nuts, the 1 tsp. salt and several grindings of pepper. Process until a coarse paste forms, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a bowl and stir in the 1 1/2 cups cheese and the butter.
- <b>Cook the pasta</b>
- Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
- In a serving bowl, mix 2 Tbs. of the cooking water with 1 cup of the pesto. (Store the rest for another use; see note above.) Add the drained pasta and toss to combine. Add as much of the remaining cooking water as needed to loosen the sauce. Serve, passing the cheese at the table. Serves 4; makes 5 cups pesto sauce total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
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