MCA’s Recipe for Pasta with Pesto

“I’ll be in the paper/ The news with Ernie Anastos/ They’ll even print my recipe for pasta with pesto.”

Click to read the original with Yauch's tips

Here is, in accordance with what we think his dying wishes might well have been, MCA’s recipe for pasta with pesto (as printed in Grand Royal magazine and via Food in My Beard). Our guest chef today goes by the name of The Frugal Yauch, and this is his recipe, unexpurgated:

Pasta Al Pesto

By The Frugal Yauch

2 cups fresh basil leaves
1/4 cup olive oil
1/2 cup grated Parmesan
1/4 cup pine nuts
2 or 3 cloves chopped garlic
Linguini
Salt and pepper

Get a big pot and Fill it with water. Add a little salt and a couple of tablespoons of olive oil. Use a big pot so the pasta won’t stick together (the olive oil also helps with this). Don’t put in the linguini until the water comes to a rolling boil. While you’re waiting for the water to boil, get the other ingredients ready. The basil should be very fresh, like just bought or picked from Mike D’s garden. Pull off the stems and just use the leaves. Peel and chop the garlic. Then grate the parmesan cheese. This should be imported cheese, not the K-Mart shit.

Put the pine nuts in the blender and run that a few seconds so they get chopped up. Then add the basil, olive oil and garlic, and blend that for a bit. If the water is at a good boil, throw in the linguini. Stay in the kitchen and hawk the pasta. You want to make sure it doesn’t get over-cooked. It should be “al dente,” which literally means “of the teeth.” The antithesis of Beef-a-Ghettios. Have a colander ready in the sink so that when the pasta is just right you can throw it in quick. While you’re waiting for the pasta to cook, add a couple of tablespoons of boiling water from the pot to the pesto and mix it in to get a smooth consistency. Try a string of pasta to check if it’s ready. When it’s perfect (i.e. not mushy at all, just past the point where it’s hard inside), drain it in the colander. Then you have to act pretty quickly to make sure it doesn’t stick to itself. Put it in a big bowl, add the pesto, some fresh ground pepper, a little salt, and the grated parmesan cheese. Toss it and that’s it.

My dad said you can cut up some fresh uncooked plum tomatoes and toss those in, too. I don’t ever recall him doing that, but it sounds good to me.