Pasta al pesto
Instructions:
- The basic ingredients and preparation of pesto sauce are similar in all recipes. Standard ingredients include fresh basil leaves, Parmesan cheese, pine nuts, garlic, and olive oil. Pesto can be made in advance and stored in the refrigerator or freezer. There are many uses for pesto: as a pasta sauce, as an accompaniment for grilled or poached chicken or fish, as a flavoring for salad dressings and soups, and as a condiment for sandwiches. Variations in the preparation of pesto can be achieved by substituting other herbs instead—for instance, cilantro or a combination of herbs such as thyme, sage, oregano, and rosemary. Further, a variety of nuts can be substituted for pine nuts to create a different twist—walnuts, pecans, pistachios, and so on.
- Ingredients for Pesto Sauce
- 2 c (475 ml) basil leaves, fresh;
- 2 cloves garlic, peeled;
- 1⁄2 c (120 ml) pine nuts;
- 3⁄4 c (180 ml) grated Parmesan cheese;
- 3⁄4 c (180 ml) extra-virgin olive oil;
- Salt;
- Pepper.
- Ingredients for Pasta
- 1 lb (.45 kg) dried pasta (such as fettuccine);
- 11⁄2 c (350 ml) Pesto Sauce;
- 1⁄2 lb (230 g) fresh green beans, cut into 2-inch pieces (optional);
- 1⁄2 lb (230 g) new potatoes, cut into medium dice (optional);
- Freshly grated Parmigiano Reggiano cheese (optional).
- Put basil leaves and garlic in a food processor and process until they are finely chopped. Add the pine nuts and process until finely chopped. Add Parmesan cheese and process until combined. With the machine running, add the olive oil in a slow, steady stream. When the oil is incorporated, turn off the machine and season to taste with salt and pepper. The finished pesto will keep under refrigeration for at least a week.
- In a large pot, bring salted water to a rolling boil. Add the pasta and cook until al dente. If you are adding the optional ingredients, add the green beans and diced potatoes to the pot about 5 minutes before the pasta is cooked. When done, reserve a small amount of the cooking liquid, then drain the pasta and vegetables.
- Place the pasta (and vegetables, if using) in a large bowl; toss with the pesto sauce. Add some of the reserved cooking liquid to the bowl, allowing the pesto to coat the pasta. Top with Parmigiano Reggiano cheese if desired.