WEEKDAYS 1e|12c|p

Basil Pesto Pasta with Tiny Potatoes and Broccoli

8890582jpg
Delicious Basil Pesto Pasta
skill level
Moderate
time
30-60min
servings
2-4
cost
$$
Michael Chiarello is an award-winning chef, Emmy-winning Food Network host, "Top Chef Masters" finalist, tastemaker behind the NapaStyle retail company, highly rated vintner and noted cookbook author. Throughout his career, Michael has combined his Southern Italian roots with Napa Valley living to pioneer culinary and lifestyle trends. Michael incorporates his personal passion for seasonal, sustainable living, into all that he does. From the growers that he supports as chef and owner of Bottega Napa Valley and his product designs for NapaStyle, to his earth-friendly farming practices for his vineyards and the storylines for his Emmy-winning Food Network show, Michael shares his unique perspective on what comprises good food and healthy living in an old-world lifestyle. Based in the Napa Valley, Michael lives among his vineyards with his wife, children and golden retriever. His book "At Home With Michael Chiarello" is featured.
share
ingredients
  • 1 cup basil pesto sauce (see below)2 cups broccoli florets
  • small
  • cooked3/4 pound marble-size potatoes2 tablespoons extra virgin olive oilGray salt and freshly ground pepper3/4 pound dried orecchiette or other pasta the same size as potatoesAbout 1/2 cup freshly grated Parmesan cheese For the basil pesto sauceIf your pesto typically turns army green shortly after you make it
  • you'll appreciate the beauty of this version. I blanch the basil briefly to set the color
  • and I add a pinch of powdered ascorbic acid (vitamin C)
  • which keeps the pesto from oxidizing. Serves: 1 Cup 3 cups lightly packed fresh basil 1 cup lightly packed Italian parsley leaves 1/2 cup pure olive oil 1 tablespoon toasted pine nuts 1 teaspoon minced garlic cloves 1/2 teaspoon fine salt 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon powdered ascorbic acid (vitamin C) 1 cup freshly grated Parmesan
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 cups lightly packed fresh basil
    1 cup lightly packed Italian parsley leaves 
    For the basil pesto sauce (This can be prepared up to one week in advance): Prepare a bowl of ice water. 
  • 2
    Basil and parsley from above
    1/2 cup pure olive oil
    1 tablespoon toasted pine nuts
    1 teaspoon minced garlic cloves
    1/2 teaspoon fine salt
    1/4 teaspoon coarsely ground black pepper
    1/8 teaspoon powdered ascorbic acid (vitamin C)
    1 cup freshly grated Parmesan
    Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. 
  • 3
    Drain immediately, squeeze the herbs dry, and roughly chop. 
  • 4
    3/4 pound marble-size potatoes
    In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. 
  • 5
    2 cups broccoli florets, small, cooked
    Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.
  • 6
    2 tablespoons extra virgin olive oil
    Gray salt and freshly ground pepper 
    For the potatoes and broccoli: Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. 
  • 7
    3/4 pound dried orecchiette or other pasta the same size as potatoes 
    Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half. 
  • 8
    Cook the broccoli in salted boiling water until tender, then drain and set aside. 
  • 9
    1/4 cup freshly grated Parmesan cheese 
    1 cup basil pesto sauce (made above)
    Pepper
    Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season to taste with salt and pepper. Keep warm. 
  • 10
    1/2 cup of pasta water (as needed) 
    While the potatoes are browning, bring a pot of water to a boil. Add salt and the pasta and cook until al dente, about 12 minutes. 
  • 11
    Drain through a colander, reserving about 1/2 cup of the pasta cooking water. 
  • 12
    Pour the pasta into a warm serving bowl, add the potatoes, broccoli, about 1 cup of the basil pesto, several twists of pepper, and 1/4 cup of the Parmesan. 
  • 13
    Toss well, thinning with the pasta cooking water as necessary.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes