Pasta with Pesto

 

1
pound dried pasts
2
onces fresh basil leaves
1/2
cup extra-virgin olive oil
2
tablespoons pine nuts
2
cloves garlic, peeled
Salt
1/2
cup freshly grated Parmigiano-Reggiano cheese
2
tablespoons freshly grated pecorino Romano cheese
3
tablespoons butter, softened to room temperature
 

 

Put the basil leaves, olive oil, pine nuts, garlic and 1 teaspoon of salt into a food processor or blender and grind until fine and almost creamy.   You can prepare the sauce ahead of time up to this point and refrigerate or even freeze it.  Cover the surface with olive oil to prevent the basil turning black.

 

Transfer the pesto mixture to a large bowl and stir in the two grated cheeses.  Bring 4 quarts of water to a boil in a large saucepan or pot.  Add 1 tablespoon of salt and the pasta, stir well, and cook until al dente.  Drain and toss with the sauce, 2 tablespoons of hot water, and the butter.  Good with fettuccine, spaghetti, or spaghettini. 

 

Serves 6.