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)
Bowl to mix in the cheese
Chef knife to cut the herbs before blending
8 oz. Cavatelli Pasta, cooked al dente (raw/dry weight)
As needed Fine sea salt
EQUIPMENT: 10 quart stock pot
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.