Basil-Butter Pasta
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- Salt
- 3cups packed basil leaves (about 80 grams, from 2 large bunches)
- 6tablespoons unsalted butter, sliced, at room temperature
- 1pound of any pasta, any type
Nutritional analysis per serving (4 servings)
578 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 85 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 355 milligrams sodium
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.
I didn’t bother with blanching basil. Instead, I used basil paste in a tube (all the grocery had out of season), and threw it into the pot with three tablespoons of butter and half a pound of the pasta. A little pasta water to make an emulsion, and it was great. Added a little parm on top for saltiness. I doubt that the basil needs to be cooked (because hot pasta will blanche it anyway) or that it needs to be compounded into the butter to be effective. Next time I’ll add lemon for a little acid at the end.
I'm trying to figure out whether the fat content of this is higher or lower than regular pesto. But I'm sure the deliciousness content is high!
Decided to make this with the absurd amounts of basil in the garden. 20 min later, I’m biting into a fresh, satisfying, delicious lunch! I topped with some black pepper and a few grates of pecorino. Yum!