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A Favorite Pasta for Summer from Provence!

Posted By brosbottom On July 15, 2020 @ 9:53 am In Food News | 2 Comments

Pâtes au Pistou (Pasta with Provencal Pesto)

2 cups loosely packed basil leaves, torn in half plus 4 sprigs for garnish
2 medium cloves garlic, peeled and halved
Generous 1/4 teaspoon kosher salt
1/4 cup good quality olive oil

12 ounces good quality linguine such as DeCecco or Barilla
Kosher salt
3 tablespoons unsalted butter, diced
1/2 cup (about 1 1/2 ounces) grated Gruyère cheese
Several grinds of black pepper

1.To prepare the pistou, place the basil leaves, garlic, salt, and olive oil in the bowl of a food processor. Pulse machine until basil is finely chopped, about 1 minute. Set aside. (Pistou can be prepared 1 hour ahead; leave in the bowl of food processor or transfer to a bowl and leave at room temperature.)

2.To cook the pasta, fill a large pot 2/3 full with water and set over high heat. Bring to a boil, and add 2 teaspoons salt and linguine. Cook pasta according to package directions, until al dente or just tender to the bite. Drain the pasta in a colander and then return it to the pot in which it was cooked.

3. Add the Gruyère to the pot and using two forks, toss the pasta with the cheese until melted. Then add the butter and toss until it has melted. Taste the pasta and season with salt if needed. Stir in the pistou and continue to toss until well distributed. Season with more salt if needed and with a grind or two of black pepper.

4. Mound pasta in four shallow bowls and garnish each serving with a basil sprig.

Serves 4

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