Pasta L’Estate (Summer Pasta)

Normally I don’t eat a lot of pasta during the summer months. It can be too filling and many days it’s just too hot to cook. But, there is one summer pasta I do fix, Pasta L’Estate, or summer pasta. It’s very much like something I tried at a restaurant once. Ever since then I have been trying to recreate it and have tried on my own and through various recipes. The closest thing I have found is a recipe from The Silver Palate Good Times Cookbook, although you will see I’ve even modified it a little. It’s a wonderful dish for those hot summer evenings.

A quick trip to my garden brought a harvest of Sweet 100’s and lush basil. It was time to fix summer pasta. The recipe description says “We invented this pasta to preserve our favorite pesto flavors without having to put everything in the processor. A happy result with lots of texture and pizzazz.” I would agree. The only thing to keep in mind is that it takes at least 3 hrs or so to mingle the flavors in the sauce. Allowing less time will greatly compromise the flavor and that’s what sauce is all about, the flavor.

L’Estate

Serves 4

2 cups fresh basil leaves cut into ¼ inch strips

5 oz Parmesan cheese, cut into tiny squares

¾ cup pine nuts (pignoli), lightly toasted*

6 cloves garlic, crushed

1/2 cup best quality olive oil

Salt and freshly ground black pepper, to taste

1-pound linguine (I prefer spaghetti or buccatini)

Cherry tomato halves or tomato wedges

Combine the basil, Parmesan, pine nuts, and garlic in a medium-sized bowl. Pour the olive oil over all. Season to taste with salt and pepper. Let stand at room temperature for 3 hours.

Cook the linguine in boiling salted water until tender but still firm. Drain and toss immediately with the sauce. Place on a large serving platter and arrange the tomatoes around the edge. (I toss the tomatoes with the sauce. I have also marinated, cherry or chopped, tomatoes in the sauce and liked the outcome.)

*Toast pine nuts in a skillet over very low heat, shaking the pan frequently, until evenly golden, about 2 minutes.

Pick up some fresh tomatoes, basil, garlic and maybe even some pine nuts at your farmers’ market this weekend. Some markets may even have cheese and fresh pasta for sale.

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2 thoughts on “Pasta L’Estate (Summer Pasta)

  1. If I wanted to make the sauce tonite and then have this for dinner tomorrow, is that too long for sauce to sit? Not enough hours (3) after I get home to do it all in one nite. Sounds great and am anxious to try.

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