Basil-Butter Pasta
Updated October 10, 2023
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
3 cups packed basil leaves (about 80 grams, from 2 large bunches)
6 tablespoons unsalted butter, sliced, at room temperature
1 pound of any pasta, any type
Nutritional analysis per serving (4 servings)
85 grams carbs; 46 milligrams cholesterol; 578 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 4 grams fiber; 355 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Place the basil in a heatproof colander. Once the water is boiling, submerge the colander with the basil into the pot and use a spoon to push the leaves into the water. Blanch for 10 seconds, then immediately rinse the leaves under cold water to stop the cooking. Squeeze them dry with your hands. Reserve the boiling water.
- Step 2
Transfer the basil to a food processor and pulse until finely chopped. Add the butter and process, scraping the sides of the food processor as needed, until very smooth. Refrigerate until ready to use. (Basil butter will keep, refrigerated, for up to 1 week, or in the freezer for several months.)
- Step 3
Add the pasta to the boiling water and cook until tender. Reserve 1 cup of the pasta cooking water, then drain the pasta. Return the pasta and ¼ cup of the reserved pasta water to the pot, then add the basil butter and toss to coat. (Doesn’t it smell incredible?) If the pasta is dry instead of silky and glossy, add more pasta water, 1 tablespoon at a time. Season to taste with salt.
Private Notes
Comments
This dish is very similar to the pates au pistou served almost everywhere on the French Mediterranean coast. I make it often in summer with minor changes. While the pasta drains in a sieve, I melt butter mixed with a bit of olive oil in the pot, then toss the pasta in the mix. When serving, top pasta with shredded fresh basil and top with freshly grated parmesan or parmesano-reggiano cheese. My husband adds some black pepper as well.
Delicious! Cooked as directed the first time around. Next time, I would try adding a clove or two or garlic and some lemon zest to the basil butter mixture
I made extra basil butter. Put onto a cooked steak right from the grill.
Be thrifty and treat a whole pound of pasta as 8 servings. You may have some hungry eaters - teenage athletes - who will need to eat 2 or more servings. But all the rest of us who do not want to eat more calories than our bodies can use, will find one 2oz serving appropriate.
I made this tonight as written but with a bit less basil then it called for! I did offer Parmesan cheese as a topping. It was a hit! Another great simple way to enjoy dinner!
Deliciou! But seriously, never put basil in a food processor, it ruins it. At minimum, chop or mince with a very sharp knife; far better is a mortar and pestle. Real Italian food is exceptional for two reasons: we don’t take short cuts, and always use the best available ingredients.