Molto Gusto_ Easy Italian Cooking - Mario Batali [30]
Chopped walnuts for garnish if using Walnut Pesto
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente.
Drain the pasta, reserving ½ cup of the pasta water, and transfer to a serving bowl. Add the pesto and ¼ cup of the reserved pasta water and stir and toss until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Serve immediately, with a sprinkling of walnuts if using walnut pesto, and grated Parmigiano on the side.
BASIL PESTO
MAKES ABOUT 1 CUP
3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
½ cup plus 2 tablespoons extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
3 tablespoons grated pecorino romano
With the motor running, drop the the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.)
WALNUT PESTO
MAKES ABOUT ¾ CUP
3 garlic cloves
1 cup walnuts, toasted (see Glossary)
¼ cup extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
With the motor running, drop the the garlic into a food processor to chop it. Add the walnuts and pulse until coarsely chopped, then process until finely chopped; do not pulse to a paste. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.)
BROCCOLI RABE PESTO
MAKES ABOUT 1 CUP
Kosher salt
½ pound broccoli rabe, stems trimmed
3 garlic cloves
¼ cup pine nuts, toasted (see Glossary)
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
Bring a large pot of water to a boil and add 2 tablespoons kosher salt. Add the broccoli rabe and cook until tender, about 7 minutes. Drain and transfer to a bowl of ice water to stop the cooking; drain well.
With the motor running, drop the garlic into a food processor and finely chop it. Add the broccoli rabe and pine nuts and pulse until finely chopped. Add the mustard and blend well. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.)
Pennette with Cauliflower Ragu
SERVES 6 · PHOTO PASTA
1 medium cauliflower (about 2 pounds)
¼ cup extra virgin olive oil
1 medium white onion, cut into ¼-inch dice
3 garlic cloves, smashed and peeled
Maldon or other flaky sea salt
1½ to 2 teaspoons hot red pepper flakes
6 tablespoons unsalted butter, cut into 6 pieces
Kosher salt
1 pound pennette
¾ cup freshly grated Parmigiano-Reggiano, plus extra for serving
½ cup coarse fresh bread crumbs, fried in olive oil until golden brown (see Glossary)
1½ teaspoons minced fresh rosemary
Halve the cauliflower. Cut off the leaves and reserve them. Cut out the core and reserve it. Cut the cauliflower into small bite-sized florets, reserving the stalks. Chop the core, stalks, and leaves.
Combine the oil, onion, garlic, and cauliflower leaves, stalks, and core in a large pot, season with Maldon salt, and cook over medium heat, stirring frequently, until the leaves are just beginning to wilt, about 3 minutes. Reduce the heat to low and cook, stirring frequently, until the cauliflower leaves are just tender, 18 to 20 minutes.
Add the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium-high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally,