Nana's Cavatelli pasta with Basil Pesto

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by Web Producer

wfaa.com

Posted on November 10, 2010 at 11:17 AM

 
BASIL PESTO
 
1/2     cup             parsley leaves (Italian), chiffonade
1,33    cups            basil leaves, greenest, chiffonade
1       cups            evo, well chilled (the day before in the refrigerator)
1/2     clove           garlic, small
3/4     cups            Parmigiano Reggiano, grated
1/3     cup             pine nuts, NOT toasted
1/2     tsp             fine sea salt
 
    • Place everything except the cheese in the blender.  It is important that the ingredients are cold so that the color does not change to army green.
    • Puree the minimum amount of time to achieve an almost fine puree.
    • Remove from the blender & add the cheese.  Reserve.
    • Can be frozen in small quantities (like ice cube trays & then vacuum packed)
 
EQUIPMENT:      blender
                Rubber spatula
                Bowl to mix in the cheese
                Cutting board
                Chef knife to cut the herbs before blending
 
CAVATELLI PASTA:
 
8       oz.             Cavatelli Pasta, cooked al dente (raw/dry weight)
As needed               Fine sea salt
 
        EQUIPMENT:       10 quart stock pot
                        Colander
                        Ladle
                        1 quart heat resistant measuring cup
                        1 warm stainless steel bowl - to toss the pasta with the pesto
 
GRANA PADANO SNOW:
 
3       oz.             Grana Padano Cheese, in one block (can substitute Parmigiano Reggiano)
       
EQUIPMENT:       Fine Micro Plane Grater
 
 
 
FINE SEA SALT (as needed)
 
 
FINISHING & PLATING:
    • MAKE THE BASIL PESTO FIRST & RESERVE.
    • REMOVE THE CHEESE FROM THE REFRIGERATOR WHEN YOU START TO COOK THE PASTA (CHEESE AT ROOM TEMPERATURE HAS MORE FLAVOR.
    • COOK THE PASTA IN BOILING SALTED WATER UNTIL AL DENTE (2/3 TABLESPOON SEA SALT PER QUART OF WATER)
    • DRAIN THE PASTA RESERVING ABOUT A PINT OF THE COOKING WATER.
    • QUICKLY TOSS THE PASTA (IN A WARM BOWL)  WITH THE PESTO. ADD THE AMOUNT OF PESTO THAT YOU DESIRE.  SEASON TO TASTE WITH SEA SALT.  BE CAREFUL WITH THE AMOUNT OF SALT THAT YOU ADD AS THE GRANA PADANO IS SLIGHTLY SALTY BY NATURE.
    • THIN WITH A LITTLE BIT OF THE PASTA COOKING WATER IF IT IS THICK/GLOPPY.
    • QUICKLY PLACE IN BOWLS & PASS THE CHEESE & THE GRATER AT THE TABLE.

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