Equipment
Ingredients
Basil Butter
- 60 g fresh basil leaves, stems removed, washed
- 115 g unsalted butter, softened to room temperature
- 2 garlic, peeled
- ice
Pasta Assembly
- 400 g dried long pasta
- 50 g vegetarian parmesan-style cheese, finely grated
- kosher salt
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a boil at 100 degrees Celsius or 212 degrees Fahrenheit. Meanwhile, fill a medium mixing bowl with cold water and ice cubes to create an ice bath.
Drop the fresh basil leaves into the boiling water and submerge them for exactly 15 seconds. Immediately scoop them out using a slotted spoon and plunge them directly into the ice bath to stop the cooking process and set their vibrant green color.
Remove the cooled basil from the ice water and squeeze it tightly in your hands or a clean kitchen towel to remove as much excess moisture as possible. Transfer the dry blanched basil to a food processor along with the softened unsalted butter, garlic cloves, and a pinch of salt. Process until the mixture is completely smooth and uniformly green.
Return the large pot of water to a rolling boil. Add the dried pasta and cook stirring occasionally, until al dente according to the package directions. Just before draining, carefully scoop out and reserve about 120 milliliters of the starchy pasta cooking water.
Drain the pasta and return it immediately to the warm, empty pot off the heat. Add the prepared basil butter and a splash of the reserved pasta water. Toss vigorously with tongs until the butter melts and emulsifies with the water into a creamy sauce. Gradually sprinkle in the grated cheese while continuing to toss, adding more pasta water as needed to achieve a silky consistency. Serve immediately.
Chef's Notes
- Blanching the basil before blending deactivates the enzymes that cause oxidation, ensuring your butter stays brilliantly green rather than turning unappetizingly brown when exposed to air.
- Squeezing out all excess moisture from the blanched basil is a critical step. Too much water will prevent the butter from whipping properly in the food processor.
- Always reserve more pasta water than you think you need. The starch in the water is the culinary binding agent that brings the melted butter and cheese together into a cohesive sauce.
- If you want to make this ahead of time, double the basil butter recipe, roll the excess into a log using parchment paper, and freeze it. You can slice coins off the frozen log to instantly sauce future bowls of pasta.
Storage
Refrigerator: 3 days — Store leftover dressed pasta in an airtight container.
Freezer: 3 months — The compound basil butter can be frozen independently for up to 3 months. Do not freeze the fully assembled dish.
Reheating: Reheat leftovers gently on the stovetop over low heat with a splash of water to prevent the butter from breaking.
