This year’s basil is already taking off and I’m determined to keep it from turning into spindly, woody bushes this time around. That means I’m whacking it back regularly, bringing in big bunches of fresh basil that just scream pesto. This recipe is coming up again soon, maybe a little lighter by using less cream and substituting a bit of the pasta cooking water. There’ll still be plenty of goodness.
- Penne, 1 1/2 pounds tonight
- Red Peppers, 2
- Cherry or Grape Tomatoes, 1 basketful
- Fresh Basil Leaves, 2 cups packed
- Garlic, 4 or 5 cloves
- Parmesan, about 5 ounces total, some cut into chunks and about 1/2 cup grated.
- Olive Oil, about 1/4 cup
- Crushed Red Pepper Flakes
- Heavy Cream, 1 1/2 cups
- Eggs, 4
- Butter, 3 to 4 tablespoons
Halve the peppers and pull out the guts. Rinse the tomatoes. Spread them on a baking dish and put them a few inches beneath the broiler.
Meanwhile, put on a big pot of water for the pasta. Peel the garlic cloves and drop them into the food processor.
Cut the Parmesan into chunks and throw it in with the garlic.
Process until the cheese is pretty finely grated.
Add the basil and a bit of crushed red pepper.
Turn on the processor and gradually add the oil, processing until it’s smooth.Set the pesto aside but feel free to dip a piece of bread into it while you’re waiting on the water to boil.In a large measuring cup or bowl, combine the eggs and cream and grate the cheese into the mix.Whisk it together until the eggs are well-blended.By now the tomatoes and peppers should be done. Set them aside until the peppers are cool enough to handle. Remove the blackened skin and chop up the peppers. If your water is boiling, go ahead and put the pasta in.While the pasta is cooking, melt the butter in a large saute pan.When the pasta is done, add it to the pan with the butter and stir over medium-low heat. Pour in the egg and cream mixture and continue stirring.Add the pesto and continue cooking and stirring for another minute or two.Add the peppers and tomatoes.Serve it up.If you like, add extra Parmesan or Asiago at the table.