Pasta and Herbs: Parmesan, Garlic, and Pine Nuts with Basil Pasta

April/May 1996
By Carolyn Dille and Susan Belsinger 
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Serves 4 to 6

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One of our favorite simple ways to serve Basil Pasta is with the other ingredients of pesto: parmesan cheese, garlic, and pine nuts.

• Water
• 4 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• Salt
• 1 batch Basil Pasta
• Freshly ground black pepper
• 1/2 cup pine nuts, lightly toasted
• 1 cup freshly grated parmesan cheese
• 10–12 large basil leaves, shredded

1. In a large pot, bring several quarts of water to a boil. Meanwhile, in a large sauté pan over low heat, soften the garlic in the olive oil.

2. When the water comes to a boil, salt it well, add the pasta, and cook it al dente. Drain, reserving 3/4 cup of the cooking water.

3. Add the drained pasta to the sauté pan with 1/2 cup of the reserved cooking water and season well with salt and pepper. Toss the pasta with the pine nuts, 3/4 cup of the cheese, and the shredded basil. The sauce should just coat the pasta; if desired, add a little more pasta water or drizzle lightly with olive oil. Sprinkle on the remaining cheese. Serve hot.

Carolyn Dille and Susan Belsinger, two gardeners and food writers who collaborate on recipes from opposite coasts, met in Italy over a bowl of pasta twenty-five years ago. They are the authors of The Garlic Book, The Chile Pepper Book, The Greens Book, and the upcoming Onion Book, all from Interweave Press.]

Click here for the original article, Pasta and Herbs.

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