Aromatic basil pesto cloaks toothsome bucati pasta and sweet peas in this rustic dish.
Serves 4 as a main dish, or 6 to 8 as a first course.
- 2 cups packed fresh basil leaves (about 2 bunches), rinsed well and patted dry
- 1/2 cup pine nuts
- 2 large cloves of garlic, coarsely chopped
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt (preferably sea salt or Kosher salt)
- 2/3 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 1 pound dried bucati pasta (or other favorite shape -- linguine or fettuccine work well)
- 2 cups frozen peas
Set a large pot of water to boil over high heat. On another burner, set a smaller saucepan of water to boil over medium heat.
Make the pesto: Place the basil, pine nuts, garlic, olive oil, and salt in a food processor. Process just until the mixture is blended and smooth, but still slightly textured.
Place the pesto in a bowl and stir in the grated Parmesan. Cover the pesto and refrigerate until ready to use.
When the water in the large pot begins to boil rapidly, drop in the pasta, and cook according to package directions until al dente.
While the pasta cooks, add the peas to the small saucepan of boiling water, and cook according to package directions. Drain the peas and set aside.
When the pasta has finished cooking, drain and transfer to a large bowl or serving platter. Add the cooked peas and about 3/4 of the pesto, and toss together gently with two large serving spoons, until the pasta and peas are well-coated with pesto.
Serve the pasta, passing a dish of remaining pesto, so diners can add more to taste, if desired.