Name: Bow Tie Pasta with Pesto
Total time: PLACEHOLDER
Ingredients: 1/4 cup pine nuts , walnuts, or almonds; 3 medium cloves garlic , threaded on skewer; 2 cups packed fresh basil leaves; 2 tablespoons packed flat-leaf parsley leaves (optional); 7 tablespoons extra-virgin olive oil; Table salt; 1/4 cup grated Parmesan cheese; 1 pound farfalle (bow-tie) pasta

Why This Recipe Works

Pasta with pesto makes for a satisfying, summery meal. But getting pesto right isn’t always so easy; the sauce can be anywhere from too thin and watery to too thick and overpoweringly garlicky. Our goal was to heighten the basil and subdue the garlic flavors in pesto so that each major element balanced the next. We started by briefly blanching whole unpeeled garlic cloves to tame their flavor and prevent them from taking over the sauce. Then we bruised the basil in a plastic bag with a meat pounder (you could also use a rolling pin) to unlock its flavor; we found that this method released the most herbal flavors from the basil. With the basil flavor boosted and the garlic toned down, it was time to process the ingredients with toasted nuts and stir in the Parmesan. Finally, we reserved some of the pasta cooking water, which was essential to thin out the pesto once it had been added to the pasta. The water also softened and blended the flavors a bit, and highlighted the creaminess of the cheese and nuts.

Before You Begin

Basil usually darkens in homemade pesto, but you can boost the green color by adding the optional parsley. For sharper-flavor, substitute 1 tablespoon finely grated Pecorino Romano cheese for 1 tablespoon of the Parmesan. For a change from bow-tie pasta, try long, thin pasta such as linguine or curly shapes, such as fusilli, which can trap bits of the pesto.

Instructions

Toast nuts in small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.

Meanwhile, bring 4 quarts of water to boil in large pot. Lower skewered garlic into water and boil for 45 seconds. Immediately run garlic under cold water. Remove from skewer; peel and mince.

Place basil and parsley (if using) in heavy-duty, quart-size, sealable plastic bag; pound with flat side of meat pounder or a rolling pin until all leaves are bruised.

Place nuts, garlic, basil, oil, and ½ teaspoon salt in workbowl of food processor fitted with steel blade; process until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl, stir in cheese, and adjust salt. (Surface of pesto can be covered with sheet of plastic wrap or thin film of oil and refrigerated for up to 5 days.)

Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve ½ cup pasta cooking water; drain pasta and transfer back to cooking pot. Mix in ¼ cup reserved cooking water and pesto; use remaining ¼ cup cooking water as needed to moisten. Divide among 4 warmed pasta bowls and serve immediately.