COLD BASIL PASTA SALAD

Basil is one of my absolute favorite herbs and I love making any dish where it's a main ingredient. The smell brings me right back to summers in Provence and the markets I would visit with my grandma in the mornings. I use Spinosi tagliatelle (you can buy it online), as it cooks quickly, in about 3 minutes, and is light and not at all starchy.

Image Credit: Nigel Parry

INGREDIENTS

Fine sea salt

2 cups loosely packed fresh basil leaves (about 1 large bunch)

2 small garlic cloves, finely chopped

½ cup grated parmesan cheese (about 2 ounces), plus more (optional) for serving

½ cup plus 1 tablespoon extra-virgin olive oil

Freshly ground white pepper

12 ounces tagliatelle pasta

Special Equipment Blender

1. SET UP A LARGE BOWL of ice and water. In a medium pot, bring 2 quarts of water to a boil. Season the water with salt and add the basil leaves. Cook for 30 seconds, then drain the basil and plunge it into the ice bath to stop it from cooking. Once cooled, drain the basil.

2. In a blender, combine the blanched basil, garlic, and parmesan. With the machine on low speed, slowly drizzle in ½ cup of the oil and continue to blend until it is incorporated. Season the mixture with salt and white pepper to taste. Store in an airtight container until ready to use.

3. Bring a medium to large pot of water to a boil. Add a large pinch of salt, add the tagliatelle, and cook to al dente, according to the package directions. Drain, then run under cold water to cool. Transfer the pasta to a large bowl and toss it with the pesto and remaining 1 tablespoon of oil.

4. Divide the pasta among four bowls and serve, topped with additional parmesan if desired.