Early Spring Pesto Transports Me
For me there is almost nothing better than pesto pasta, and this year, I learned that the early spring basil is the best for this dish. The leaves are still fragile and the floor is subtle and fresh. It is a quick summer meal that can be produced in the time it takes to boil pasta.
This recipe is for 1 pound of pasta and serves 4
bring a large pot of water to a rolling boil and add a tablespoon of salt
meanwhile, toast a small handful of pine nuts (yes, I have the Spanish ones at the shop, and it makes a difference!)
put a large clove of garlic, the toasted pine nuts, 2 tablespoons of butter (yes!), 2 full cups of fresh basil, a pinch of salt into a blender, turn it one and drizzle in olive oil to your desired texture. (Figure you need a 1/2 cup of oil at least, but you may use a little more or less depending on how much basil you stuffed into the cups.) Note: I use a Vitamin because I like my pesto like a paste. If your prefer a rougher chop, use a mortar & pestle or a food processor. If you do so, add a squeeze of lemon to prevent your basil from browning. With the Vitamin, the heat from the blender will do the same thing for you.
Add your pasta to the boiling water & “cook till done” (this instruction is on nearly every one of my mother’s handwritten recipes & it always makes me smile & think, “Mom, what does that mean???” You will know.)
Don’t drain the pasta, instead scoop it out with a sieve to get some of the pasta water. Toss with your pesto with your pasta and a handful of grated parmigiana.
Open a delicious mineral driven white wine like the Ca de Sopra Albana from Emilia Romagna & enjoy the magic!
Note: you do not need all that pesto. One batch usually covers two pounds of pasta for me, but it is also great on tomatoes and mozzarella, rubbed on a roasted chicken, added to salad dressing, or on a toasted piece of charred baguette. It keeps in the fridge for a couple of weeks.