Graduation present

When you get a shiny new food processor as a graduation present, you need something to make in it, and this is a good something. I really like standard basil pesto much better when made with a mortar and pestle, but that doesn't work well with this pesto because it's impossible to grind the roasted red peppers fine enough. It comes out great in the food processor though.

This recipe was written to go with store-bought ravioli, which is what we usually use it for (Brad and Cass like Trader Joe's Italian Mini Ravioli with Cheese Filling, which is what's pictured below). But it would be good for other uses, too, including bruschetta: toast some thick slices of rustic bread, rub one side of the toasted bread with a garlic clove cut in half, brush with a thin film of good olive oil, spoon on some of the red pepper pesto, and you have a tasty appetizer. We save some of the pesto out for Mom when we're having it with pasta, and she just dips gluten-free crackers in it. It's that good.

Pasta with Roasted Red Pepper Pesto

Adapted from Cook's Illustrated #114, Jan/Feb 2012

Time: 35 minutes (with long-cooking dried ravioli)

57 grams/2 ounces Parmesan cheese, cut into pieces (~½ cup grated)
1 medium garlic clove, sliced thin or minced
1 (12-ounce) jar roasted red peppers, rinsed and patted dry
1 cup (28 grams) fresh Genovese basil leaves
½ cup (60 grams) raw or toasted shelled pistachios (you can substitute walnuts)
¼ cup (53 grams) extra-virgin olive oil
freshly ground black pepper
1 to 2 tablespoons fine sea salt, plus more as needed
1 pound ravioli or other pasta

    1. Bring 4 quarts of water to a roiling boil in a large stockpot over high heat.
    2. While the water is coming to a boil, place the Parmesan pieces into the work bowl of a food processor fitted with the metal “s” blade; process until finely grated. Add the garlic, red peppers, basil, and nuts; process until everything is finely ground, about 10 seconds, scraping down the sides (and top) of the bowl as needed. With the machine running, drizzle the oil through the feed tube until incorporated. Season with a twist or two of pepper and a pinch of salt.
    3. When the water boils, stir in 1 to 2 tablespoons fine sea salt (ravioli may be saltier than other pasta and need less salt) until dissolved. Add the pasta and stir a few times during the first minute or two to keep it from sticking. Cook until al dente. Drain, reserving a mugful of the pasta cooking water.
    4. Return the drained pasta to the pot. Add 1 cup of the pesto, and stir to combine, adding 1 tablespoon at a time of the reserved pasta cooking water as needed to adjust the consistency. The sauce should be relatively thick. Taste for seasoning. Serve with additional pesto, or save the extra for another use, such as bruschetta. Serves 4.