Bucatini with Pesto
- 4 cups tightly packed fresh basil
- 4 large garlic cloves, minced
- 1 cup olive oil
- 2/3 cup pine nuts, lightly toasted
- 1 tsp. salt
- Freshly ground pepper, to taste
- 1 1/2 cups 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
- 1/2 cup grated Parmigiano-Reggiano or pecorino romano cheese, or a combination
- This recipe is vegetarian
- Produce
- Basil, tightly packed fresh (4 cups)
- Pine nuts, lightly toasted (2/3 cup)
- Cooking & Baking
- Garlic cloves, large (4)
- Olive oil (1 cup)
- Pepper, Freshly ground (1)
- Salt (7 tsp.)
- Pasta & Grains
- Bucatini (1 lb.)
- Dairy
- Butter, unsalted (4 Tbs.)
- Parmigiano-reggiano or pecorino romano, grated (2 cups)
Preparation
Read recipe preparation on williams-sonoma.com
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Published January 25, 2012 (1 year ago).
1 person saved this recipe.
