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2 garlic cloves, peeled, crushed with the flat side of a large knife

¼ cup extra-virgin olive oil, plus more for drizzling

Coarse salt

1 pound penne

2 cups grated caciocavallo cheese, plus more for sprinkling and serving

2½ teaspoons cracked black pepper

1. Stir together the basil, garlic, and oil in a serving bowl; let stand 30 minutes. Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Reserve ½ cup cooking liquid; drain the pasta.

2. Add the hot pasta, cheese, pepper, and reserved cooking liquid to the basil mixture; toss well. Sprinkle with cheese, and drizzle with oil; garnish with basil. Serve with more cheese.

trofie with pesto, green beans, and potatoes

SERVES 4 TO 6

12 ounces fingerling or small new potatoes, cut into ½-inch-thick rounds or pieces

Coarse salt

1 pound trofie (or fusilli or penne)

4 ounces green beans, trimmed and halved crosswise

Pesto (recipe follows)

Freshly ground pepper

Freshly grated Parmesan cheese, for serving

1. Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer the potatoes until tender, about 10 minutes. Drain.

2. Bring one large pot and one medium pot of water to a boil; add salt to both. Add the pasta to the large pot; cook until al dente. Add the green beans to the medium pot; cook until tender, 5 to 6 minutes. Drain the pasta and green beans.

3. Heat the pesto in a large skillet over medium heat until warm. Stir in the potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.

pesto

MAKES ABOUT 1¼ CUPS

3 cups loosely packed fresh basil leaves

2 tablespoons pine nuts, toasted

1 garlic clove

½ teaspoon coarse salt

¾ cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons freshly grated Parmesan cheese

Freshly ground pepper

Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

baked gnocchi with cheese

SERVES 4 TO 6

1 cup heavy cream

6 ounces fontina or Taleggio cheese, grated (about 1½ cups)

Pinch of freshly grated nutmeg

¼ teaspoon freshly ground pepper

Unsalted butter, for baking dish

1 tablespoon coarse salt

Basic Potato Gnocchi (recipe follows)

1. Heat the cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in the nutmeg and the pepper. Remove from heat; cover to keep warm.

2. Preheat the oven to 400°F. Butter an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the buttered dish. Repeat the process with the remaining gnocchi.

3. Pour the cheese sauce over the gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake the gnocchi until golden brown, about 25 minutes.

basic potato gnocchi

SERVES 4 TO 6

You can use this recipe to make spinach gnocchi: Thaw 1 10-ounce package frozen spinach, very finely chop the leaves, and squeeze out the moisture. Add it to the potatoes in the bowl, and sprinkle with an additional 2 tablespoons flour. Formed gnocchi can be refrigerated on a floured baking sheet, uncovered, up to 12 hours.

2 cups all-purpose flour, plus more for dusting

2 pounds Yukon Gold or russet potatoes

1 tablespoon plus 2½ teaspoons coarse salt

2 large eggs

¼ teaspoon freshly ground pepper

1. Lightly flour a baking sheet; set aside. Put the potatoes in a large saucepan, and cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.