By Chef Nick Stellino, www.nickstellino.com
INGREDIENTS
1 cup fresh, firmly packed, basil leaves, washed and dried
3 peeled garlic cloves roughly chopped
1/2 cup pine nuts
1/2 cup freshly grated Parmigiano Reggiano cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
2 tablespoons of softened butter
1 lb. of rigatoni, or linguine or penne or spaghetti pasta
DIRECTIONS
For the Pesto Sauce:
- Process the basil, garlic, and pine nuts to a smooth paste in a food processor. Add the cheese, salt, and pepper, and pulse to mix well.
- With the machine running, add the olive oil in a slow stream until completely mixed. Set aside.
For the Pasta:
- Bring the water to a boil in a large pot. Add the salt and pasta and cook to the package directions.
- Right before the pasta is ready, cook the butter in a large sauté pan over medium heat until it sizzles.
- Drain the pasta add to the pan with the sizzling butter and cook, stirring well, over medium heat for one more minute. Turn off the heat.
- Pour in ½ of the pesto sauce and stir well. Serve immediately.
Bring the extra sauce to the table…Trust me do it, you will be asked for more!
This recipe will appear in the August 2026 edition of La Nostra Voce, ISDA’s monthly newspaper that chronicles Italian American news, history, culture and food. Subscribe today!
