Linguine With Classic Ligurian Pesto

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 cups gently packed young tender basil leaves
• 1/2-3/4 cup light-flavored extra virgin olive oil
• 1 teaspoon minced fresh garlic
• 3 tablespoons pine nuts
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup freshly grated pecorino romano cheese
• sea salt
• 3 tablespoons unsalted butter, softened
• 1 -2 tablespoon whole milk
• 1 lb dried linguine

Recipe

• 1 about 1 hour before you make the pesto, wash the basil in cold water; wrap in paper towels and refrigerate (this will help to prevent the sauce from heating up in the machine).
• 2 bring a large pot of water to a boil.
• 3 set up the blender or food processor; add the basil, ½ cup olive oil, garlic, and nuts to the blender or processor; whirl to a thick paste; add more oil if necessary.
• 4 transfer to a mixing bowl and first stir in the cheeses, then taste to determine how much salt to add.
• 5 in another bowl, work the butter with a wooden spoon or rubber spatula as if creaming it for a cake.
• 6 when it is very soft and smooth but not at all melted, fold it into the pesto with the milk; set aside at room temperature while you cook the pasta.
• 7 generously salt the boiling water and drop in the pasta.
• 8 cook, stirring often, until al dente.
• 9 reserve about ½ cup pasta water; drain the pasta without shaking it bone-dry.
• 10 transfer the pasta to a warmed serving bowl and nap it with the pesto; toss gently, add a little of the pasta water, a tablespoon at a time, to loosen the sauce.
• 11 pass any remaining pesto at the table along with some extra grated cheese; serve at once.