Bucatini with Pesto

Pesto is one of the easiest sauces to make, as it requires no cooking, just a quick combining of fresh ingredients. This recipe makes enough pesto for dinner tonight plus 2 additional dishes.

source	Williams Sonoma
categories	main dish, pasta, sauce, italian
yield	4 servings (5 cups total)
prep time
total time

INGREDIENTS

[For the pesto sauce]

4 cup tightly packed fresh basil

4 Lrg garlic cloves, minced

1 cup olive oil

2/3 cup pine nuts, lightly toasted

1 tsp. salt

Freshly ground pepper, to taste

1 ½ cup grated Parmigiano-Reggiano or pecorino romano cheese, or a combination

4 Tbs. unsalted butter, at room temperature

[ ]

2 Tbs. salt

1 lb bucatini, spaghetti or other strand pasta

½ cup grated Parmigiano-Reggiano or pecorino romano cheese, or a combination

INSTRUCTIONS

[Make the pesto]

1. In the bowl of a food processor, combine the basil, garlic, oil, pine nuts, the 1 tsp. salt and several grindings of pepper. Process until a coarse paste forms, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a bowl and stir in the 1 ½ cups cheese and the butter.

[Cook the pasta]

2. Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about ½ cup of the cooking water.

3. In a serving bowl, mix 2 Tbs. of the cooking water with 1 cup of the pesto. (Store the rest for another use; see note above.) Add the drained pasta and toss to combine. Add as much of the remaining cooking water as needed to loosen the sauce. Serve, passing the cheese at the table.

NOTES

Storage tip: The pesto sauce can be stored in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Press a piece of plastic wrap on the surface of the pesto before storing to prevent discoloration.