Basil-Butter Pasta
Updated October 10, 2023
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
3 cups packed basil leaves (about 80 grams, from 2 large bunches)
6 tablespoons unsalted butter, sliced, at room temperature
1 pound of any pasta, any type
Nutritional analysis per serving (4 servings)
85 grams carbs; 46 milligrams cholesterol; 578 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 4 grams fiber; 355 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Place the basil in a heatproof colander. Once the water is boiling, submerge the colander with the basil into the pot and use a spoon to push the leaves into the water. Blanch for 10 seconds, then immediately rinse the leaves under cold water to stop the cooking. Squeeze them dry with your hands. Reserve the boiling water.
- Step 2
Transfer the basil to a food processor and pulse until finely chopped. Add the butter and process, scraping the sides of the food processor as needed, until very smooth. Refrigerate until ready to use. (Basil butter will keep, refrigerated, for up to 1 week, or in the freezer for several months.)
- Step 3
Add the pasta to the boiling water and cook until tender. Reserve 1 cup of the pasta cooking water, then drain the pasta. Return the pasta and ¼ cup of the reserved pasta water to the pot, then add the basil butter and toss to coat. (Doesn’t it smell incredible?) If the pasta is dry instead of silky and glossy, add more pasta water, 1 tablespoon at a time. Season to taste with salt.
Private Notes
Comments
This dish is very similar to the pates au pistou served almost everywhere on the French Mediterranean coast. I make it often in summer with minor changes. While the pasta drains in a sieve, I melt butter mixed with a bit of olive oil in the pot, then toss the pasta in the mix. When serving, top pasta with shredded fresh basil and top with freshly grated parmesan or parmesano-reggiano cheese. My husband adds some black pepper as well.
Delicious! Cooked as directed the first time around. Next time, I would try adding a clove or two or garlic and some lemon zest to the basil butter mixture
I made extra basil butter. Put onto a cooked steak right from the grill.
That’s a lot of pasta for four people. For the two of us we made 5 ounces, so about a third of a pound, but made half of the sauce. It was great. I imagine it would be sauce challenged if the stated proportions were used.
Also, I want to thank you for providing another way to use up all the basil in my garden! (I love pesto, don't get me wrong., but it's nice to have choices) This compound butter is a delicious way to use up a lot of it (& it can be frozen). Besides pasta, it’s amazing on corn on the cob, garlic bread, mashed potatoes, spread on grilled salmon, ETC. Yea!!!
To those who were upset that this recipe contained butter & not olive oil, I’d like to emphasize that this recipe is not for pesto or basil oil, it’s a compound BUTTER. It's terrific, and I agree with others that it’s best to use a mini food processor. Because I think basil and garlic are joined at the hip, I added a garlic clove to the mix, a pinch of salt (used unsalted butter). and at the end I added about 8 roughly chopped fresh (unblanched) basil leaves to exacerbate the basil flavor. Fab!