Pappardelle with Pesto, Mushrooms and Tomatoes.

Pesto has always been one of my favorite things in the world. One taste and I immediately think of summer.

I tried it the first time when I was about 12 years-old. I've been a junkie ever since. It's a sauce that is practically universal in applications: pizza, eggs, salad dressing and pasta. Just to name a few.

It's the perfect thing to make with a bumper crop of basil. Make a ton of it and stick it in your freezer. Suffering from the winter doldrums? Just thaw it to pick yourself up. It might not be a vacation in Hawaii, but pesto is one of those things that freeze incredibly well.

Now, a true Genovese Pesto is a simple sauce of basil, garlic, pine nuts and a bunch of cheese bound with extra virgin olive oil. Traditionally, you're supposed to beat the hell out of it with a mortar and pestle. Give me a break! That's way too much work! Besides, when it's the 10th heat wave in New York City this summer, the last thing I want to do is break a sweat making something summery. I'm all for an authentic experience, but a food processor works just fine.

Instead of pine nuts, I had a lot of almonds hanging out in my freezer. I figured almonds are healthier and tastier and I'd give it a shot. The result was delicious. The richness from the almonds rounded out the flavor of the pesto well.

I sauteed some onions, mushrooms and veggies and tossed in some al dente pappardelle. I then added in a couple tablespoons of pesto and some pasta water and tossed the ingredients together to create a silky sauce that clung to the thick pasta.

Pesto With Almonds

total time: less than 10 minutes.

Ingredients:

½ cup almonds

3 cloves garlic

4 cups basil leaves

1 ½ cups extra virgin olive oil

2-3 cups parmigiano reggiano, grated

1 cup pecorino romano, grated (optional)

salt and pepper to taste

Method:

1. In a food processor, combine almonds and garlic, pulse until they make a chunky paste.
2. Add half the basil. Turn the food processor on and drizzle in the olive oil while the motor runs. This will work the basil into the almond garlic mixture. When the basil has been incorporated, but still chunky add the rest of the basil. With the motor running add the rest of the oil until the mixture is well incorporated.
3. Add the cheese. If using the pecorino use less parmesan. Pulse, until all the ingredients are brought together. Taste, adjust for seasoning. Store in the fridge, tightly sealed or freeze.

TIP: Instead of adding salt, add more cheese. Both pecorino and parmesan are salty cheeses and will add more depth to the pesto than just salt.

Makes approximately 1 pint.

Pesto Pappardelle with Mushrooms and Grape Tomatoes

Prep time: 10 minutes. Total time: 20 minutes.

All photos copyright 2010, Dudefood

Ingredients:

1/2 pound pappardelle, or 1/2 pound fettuchini

2 Tbs. + 1 pinch, kosher salt.

1 Tbs. extra virgin olive oil

1/2 onion, sliced

1 cup mushrooms, quartered

1 grape tomatoes

1/2 cup reserved pasta water

2 Tbs. pesto, see recipe above.

Method:

1. In a large pot bring 2 quarts of water to a boil. When boiling add salt and pasta. Cook until just shy of al dented, approximately 2 minutes under the package directions. Reserve 1/2 cup of pasta water for later. Drain the pasta.
2. Meanwhile, while the water comes to a boil and the pasta is cooking, heat a sauté pan with olive oil over medium high heat. When the oil starts to shimmer add onions and mushrooms, sprinkle with a pinch of kosher salt. Saute for 5 minutes, stirring often, until the mushrooms start to brown.
3. When the mushrooms start to brown, reduce heat to medium add the tomatoes. Saute for an additional 5 minutes. Until the onions are soft and have started to brown.
4. Add the reserved pasta water and the pesto, stir to combine. Increase heat to medium high.
5. Add pasta, stir or toss to combine and coat the pasta with the sauce. Cook until the water reduces and the sauce is at your desired level of thickness. Serve immediately.

Makes 2 servings.