Saturday, June 25, 2011
pasta with goat cheese and basil oil
Summer is my least favorite season. But one of the things that makes summer a bit more tolerable is pasta. This one is elegant, simple, and delicious. It only takes 20 minutes flat, start to finish.
Cook 12 ounces gemelli (I used strozzapreti) pasta according to directions. Drain. Meanwhile, in a blender or mini food processor, puree 2 cups fresh basil leaves with 1/2 cup olive oil until smooth. Toss the pasta with the basil oil, 4 ounces of crumbled goat cheese, 1 cup fresh basil leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground pepper. I like a few extra grinds of triple berry pepper on top. Yum. Oh. Yum.
By the way, "strozzapreti" means "priest choker". Apparently, gluttonous Italian priests were so enthralled by the savory pasta, that they ate too quickly and choked themselves, sometimes even to death. Okay, I like this pasta, but not that much.