Categories: Italian, Main Dish, Pasta
Ingredients
- 3 cups gently packed young tender basil leaves
- 1/2-3/4 cup light-flavored extra virgin olive oil
- 1 teaspoon minced fresh garlic
- 3 tablespoons pine nuts
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 1/4 cup freshly grated pecorino romano cheese
- sea salt
- 3 tablespoons unsalted butter, softened
- 1 -2 tablespoon whole milk
- 1 lb dried linguine
Directions
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About 1 hour before you make the pesto, wash the basil in cold water; wrap in paper towels and refrigerate (this will help to prevent the sauce from heating up in the machine).
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Bring a large pot of water to a boil.
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Set up the blender or food processor; add the basil, ½ cup olive oil, garlic, and nuts to the blender or processor; whirl to a thick paste; add more oil if necessary.
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Transfer to a mixing bowl and first stir in the cheeses, then taste to determine how much salt to add.
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In another bowl, work the butter with a wooden spoon or rubber spatula as if creaming it for a cake.
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When it is very soft and smooth but not at all melted, fold it into the pesto with the milk; set aside at room temperature while you cook the pasta.
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Generously salt the boiling water and drop in the pasta.
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Cook, stirring often, until al dente.
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Reserve about ½ cup pasta water; drain the pasta without shaking it bone-dry.
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Transfer the pasta to a warmed serving bowl and nap it with the pesto; toss gently, add a little of the pasta water, a tablespoon at a time, to loosen the sauce.
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Pass any remaining pesto at the table along with some extra grated cheese; serve at once.