Categories: Italian, Main Dish, Pasta

Ingredients

• 3 cups gently packed young tender basil leaves
• 1/2-3/4 cup light-flavored extra virgin olive oil
• 1 teaspoon minced fresh garlic
• 3 tablespoons pine nuts
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup freshly grated pecorino romano cheese
• sea salt
• 3 tablespoons unsalted butter, softened
• 1 -2 tablespoon whole milk
• 1 lb dried linguine

Directions

1. About 1 hour before you make the pesto, wash the basil in cold water; wrap in paper towels and refrigerate (this will help to prevent the sauce from heating up in the machine).

2. Bring a large pot of water to a boil.

3. Set up the blender or food processor; add the basil, ½ cup olive oil, garlic, and nuts to the blender or processor; whirl to a thick paste; add more oil if necessary.

4. Transfer to a mixing bowl and first stir in the cheeses, then taste to determine how much salt to add.

5. In another bowl, work the butter with a wooden spoon or rubber spatula as if creaming it for a cake.

6. When it is very soft and smooth but not at all melted, fold it into the pesto with the milk; set aside at room temperature while you cook the pasta.

7. Generously salt the boiling water and drop in the pasta.

8. Cook, stirring often, until al dente.

9. Reserve about ½ cup pasta water; drain the pasta without shaking it bone-dry.

10. Transfer the pasta to a warmed serving bowl and nap it with the pesto; toss gently, add a little of the pasta water, a tablespoon at a time, to loosen the sauce.

11. Pass any remaining pesto at the table along with some extra grated cheese; serve at once.

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