Silk Handkerchief Pasta With Genovese Basil Pesto
Serves 4
Adapted from “Old World New,” by Luca Minna and Laura Garrone (M3 Media Group; 2012). We used the basil variety available in most supermarkets; the book calls for Ocimum basilicum ‘Genovese’.
4 cups basil leaves, loosely packed 1⁄ 3 cup pine nuts
½ cup extra virgin olive oil ½ teaspoon chopped fresh
garlic 1 teaspoon + 1½ tablespoons coarse sea salt or kosher salt 1⁄ 3 cup finely grated Parmigiano-Reggiano cheese 1⁄ 3 cup finely grated aged pecorino cheese 1 pound fresh pasta
sheets 1½ tablespoons coarse sea
salt Coarsely grated ParmigianoReggiano cheese, for serving
4 basil leaves, for garnish
Instructions: Soak the basil leaves in a bowl of cold water for about 1 hour.
Put the pine nuts, olive oil and garlic in a blender; pulse to a coarse paste. Add basil leaves, 1 cup at a time, shaking off some but not all of the water (a little water helps the ingredients to emulsify).
Pulse a few times after each addition. When all of the basil has been pureed, add the 1 teaspoon salt; blend at high speed until smooth. Add the cheeses and pulse to blend. Take care not to over blend the pesto at this stage or it will heat up and separate like a broken sauce.
Pour the pesto into a broad, medium-sized mixing bowl. If more than 20 minutes before serving, cover pesto with a thin film of mild olive oil to slow oxidation.
Cut the pasta sheets into quarters, making large squares.
Bring a large pot of water to boil. As the water warms, stir in the 1½ tablespoons salt. Drop the pasta gently into the boiling water and cook until al dente, testing after 2 minutes.
As the pasta cooks, scoop up a tablespoon of the hot pasta water and stir into the bowl of pesto to melt the cheese and meld the ingredients. (Never heat pesto over high heat, which will kill the flavor.)
When the pasta is al dente, drain it then add to the bowl of pesto; stir to gently coat. Transfer to serving plates; sprinkle with ParmigianoReggiano and garnish with a basil leaf. Serve immediately.
Per serving:
719 calories, 22 g protein, 65 g carbohydrates, 41 g fat (8 g saturated), 97 mg cholesterol, 740 mg sodium, 6 g fiber.