Need to use up some basil? Or just love basil? And delicious pasta? Here is the recipe for you! I came up with this by reading a couple of recipes and combining ideas from each. Enjoy!
note: amounts are in metric because one of the recipes used for inspiration was on a French website and I decided to
Ingredients:
200 g (dry weight) short pasta, such as mezzi rigatoni or penne
reserved pasta cooking water
200 mL heavy cream
10-15 g fresh basil leaves (no stems), chopped
50 mL Chardonnay (I used Barefoot brand)
50 mL chicken broth
pinch of ground nutmeg
pinch of salt (plus some for salting the pasta cooking water)
60 g finely shredded Parmesan Reggiano, plus more for topping
a small handful of pine nuts, toasted
Directions:
1. Cook pasta according to package directions. When draining, reserve a small amount of the pasta cooking water (around 1/4 c).
2. Mix the chopped basil leaves into the cream, then pour into a large saucepan. Stir in the Chardonnay and chicken broth, then heat over medium heat until simmer is reached, stirring occasionally. Once simmer is reached, lower heat to maintain a low simmer.
3. Stir in the nutmeg, pinch of salt, and Parmesan. Continue to barely simmer while pasta finishes cooking.
4. Using a mortar and pestle, grind the pine nuts until reaches a breadcrumb-like texture (if you go too long, you'll have paste, so pay attention :))
5. Once pasta has finished and has been drained, add a small amount of its cooking water to the cream sauce. Stir to combine and simmer for about a minute.
6. Remove sauce from heat and stir in the cooked pasta until well coated. Serve topped with a sprinkling of the ground pine nuts and some additional finely shredded Parmesan. Adjust salt level if needed. Enjoy!
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