Pasta with Pistou
Ingredients
- 400 gLinguine (dried pasta)
- 2 pcBasil (leaves only)
- 3 pcGarlic (germ removed)
- 60 gParmesan cheese (freshly grated)
- 40 gPine nut (lightly toasted)
- 100 mlExtra virgin olive oil (first press)
- 1 pinchGray sea salt (for the mortar)
- 1 pinchBlack pepper ground (from the mill)
Method
A vibrant green paste coating every ribbon of pasta. The powerful scent of fresh basil and garlic hits the nose, while the olive oil provides a rich, glossy finish.
- 1
Drop the linguine into a large pot of boiling salted water. Cook until firm to the bite, al dente. Reserve a ladle of cooking water before draining.
- 2
Pound the garlic with salt in a mortar until it forms a paste. Add the basil leaves and pine nuts, then crush using circular motions. Emulsify by drizzling in olive oil until the sauce is bound and smooth.
- 3
Mix the hot pasta with the pistou and grated parmesan. Add a splash of cooking water to loosen the sauce: it should coat the pasta perfectly without clumping.
Frequently asked questions
How do you get this dish right?
- Never heat the pistou in a pan; high heat destroys the basil's aroma and dulls its color.
- A mortar and pestle is better than a blender to maintain a grainy texture that clings to the pasta.
How long does this dish keep?
Consume immediately. Excess pistou can be kept for 3 days in the fridge, covered with a layer of olive oil.
