Pâte au pistou is a staple in my kitchen, and I am constantly surprising myself at how many ways there are to reinvent it. The season is peaking in the northeast for all varieties of beans and peas, and what could make pasta more guilt-free than market-fresh veggies? Spring garlic and a big bunch of basil coat the fusilli, dotted with Romano beans, English and sugar snap peas. Prepped in advance or thrown together at the last minute, this simple pasta can be served hot or cold, making it perfect for a group or even as leftovers. Simple et bon!
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves 3-4
Ingredients:
8-ounces basil fusilli
1 bunch basil, washed and stems removed
1 Tbsp. pine nuts
1 clove spring garlic, chopped
1 pinch fleur de sel
¼ cup extra virgin olive oil
¼ pound English peas
¼ pound sugar snap peas
¼ pound Romano beans
Technique:
• Blanche basil in salted, boiling water for 30 seconds then chill in an ice bath. Drain thoroughly, squeezing out all excess water, and finely chop. Combine garlic and a pinch of fleur de sel in a mortar and pestle; grind to a paste. Add pine nuts and basil, mashing finely; continue to grind while streaming in olive oil.
o Or combine all ingredients in a blender and stream in olive oil while blending.
• Bring a large pot of salted water to a boil and cook the pasta until firm but tender.
• Bring a second pot of salted water to a boil. Blanche the English peas for 1 minute and chill in ice water. Blanche the snap peas for 3-4 minutes and chill in ice water. Blanche the Romano beans for 4-5 minutes and chill in ice water.
• Cut snap peas in half, and Romano beans in 1 ½” pieces.
• Toss the pasta and pistou until well coated. Add the beans and peas, season to taste with salt and pepper.
Miel et Lavande 