As the summer comes to a close, I make sure to harvest all the basil in my garden. Here’s a secret to make summer last throughout the winter: make this summer pesto recipe and freeze it. I like to freeze it in ice cube trays.
This pesto recipe is straight from the source. My sweet Ligurian friend Monica Damonte is not only a great interior designer but a wonderful host and cook. Here’s her version of pesto ala Liguria. Hers has a twist with Ricotta Salata on top; it’s delish.
Coin Pasta with Pesto
You will need:
– 4 cups basil
– 1 cup olive oil
– 1¼ cups grated Parmesan cheese
– ½ teaspoon salt
– 4 cups dried coin pasta, or trofie pasta
– 12 cups water for boiling the pasta, reserve ¼ cup pasta water
– 1 cup ricotta salata
– ¼ cup chopped tomato
– 6 mint leaves
Place basil, 1 cup grated Parmesan cheese, oil and salt into the bowl of a food processor fitted with a blade. Pulse for 3 minutes until it forms a paste. Set aside. In a large pot cook pasta for 10 minutes until al dente and drain. In a large bowl combine pasta, pesto, and the reserved water (¼ cup). Add ¼ cup grated Parmesan cheese.
Serve in individual bowls with a dollop of ricotta salata. Top each serving with a mint leaf and tomato for garnish. Serve immediately. Place the extra Parmesan on the table for guests.
Photo credit : Victoria Lacarrieu
Food Styling: Me
cooking dinner party Entertaining Food styling italian cooking Recipes Uncategorized : Tags: entertaining, pesto, pesto recipe, recipes, summer food, summer pasta, summer pesto