Green is good, episode IIa

Green is good, episode II was the episode covering how to make Genovese basil pesto, either the traditional way with a mortar and pestle or in the food processor. Since then, I've streamlined the process of making the pesto in a food processor, so I decided to post this recipe separately. These are the exact same quantities as in the original pesto. But the first recipe was for a classic Genovese pasta al pesto ricco with potatoes and green beans. Since those vegetables require some extra work, and my goal here was streamlining the whole process, I figured I'd also offer frozen peas as another vegetable option to make this version even quicker and easier than the original. Mom and Brad approved.

Streamlined Pesto with Pasta and Peas

Time: 25 minutes

For the pesto
43 grams/1½ ounces Parmesan or Grana Padano cheese, cut into chunks
14 grams/½ ounce grated pecorino Romano cheese, cut into chunks
1 garlic clove, unpeeled
30 grams (¼ cup) raw pine nuts
kosher or coarse sea salt
55 grams/2 ounces (2 cups tightly packed) Genovese basil, rinsed and patted dry
53 grams (¼ cup) extra-virgin olive oil, more if needed

For the pasta
1 to 2 tablespoons fine sea salt
1 pound dried pasta such as fusilli or penne
227 grams/8 ounces frozen peas
28 grams (2 tablespoons) unsalted butter, cut into ½-inch pieces
freshly ground black pepper

    1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
    2. Place the chunks of Parmesan and pecorino Romano in the work bowl of a food processor or mini food processor (I used the mini food processor attachment for my immersion blender). Pulse and process until the cheese is finely ground. Transfer the cheese to a medium bowl.

    3. Nuke the garlic clove for 10 seconds in the microwave. (You can skip the microwave if you don't have one, but it makes it easier to peel and smash the garlic, as well as taming the flavor of the raw garlic some.) Slip the peel off, then flatten the garlic with the flat face of a chef's knife. Place the garlic, pine nuts, and a good pinch of salt in the now empty food processor. Pulse and process until finely ground to a paste, but don't go overboard and make pine-nut butter.

    4. Chop the basil roughly, then add to the food processor along with 27 grams (2 tablespoons) of the olive oil. Pulse and process until the basil is finely minced, scraping down the sides of the bowl as needed.

    5. Transfer the basil-pine nut mixture to the medium bowl with the cheese. Pour in the remaining 2 tablespoons oil. Work everything together until the pesto has the consistency of creamed butter, adding a little more oil if needed. (If you are not using the pesto right away, transfer it to a glass jar and top with a thin film of olive oil. Store in the fridge for up to 2 days, or freeze.)

    6. When the water boils, add the fine sea salt and stir to dissolve. Add the pasta and stir a few times during the first minute or two to keep it from sticking. When the pasta is about 2 minutes short of al dente, scoop out a mugful of the pasta cooking water, then stir in the peas. When the pasta is al dente, drain the pasta and peas in a colander.
    7. Return the drained pasta and peas to the now empty pot. Add the pesto, butter, ½ cup of the pasta cooking water, and a grind or two of pepper. Stir vigorously until well combined, adding more pasta water as needed to achieve a creamy consistency. Serve promptly. Serves 4.