Pesto Mafaldine Recipe
Make Pesto Mafaldine Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pesto
Pasta & Finishing
Method
Pesto
- 1
- 2
Blanch basil (optional for brighter green)
Bring a pot of water to a rapid simmer. Prepare a bowl of ice water. Submerge basil leaves in the simmering water for 5–10 seconds, then immediately transfer to the ice water to stop cooking. Drain and gently squeeze out excess water. This step is optional but helps preserve a vivid green color.
- 3
Make the pesto
In a food processor or high-speed blender, combine the basil (blotted dry), cooled toasted pine nuts, 2 peeled garlic cloves, 60 g grated Parmesan, 20 g grated Pecorino (if using), 1 tbsp lemon juice, and 1 tsp fine sea salt. Pulse to roughly chop the ingredients, scraping down the sides as needed. With the motor running, slowly stream in 120 ml extra-virgin olive oil until the mixture emulsifies and reaches a slightly loose, spreadable consistency. Taste and adjust salt and pepper; add up to 1/2 tsp more salt or 1/2 tsp sugar if the pesto tastes bitter. Stir in 1 tsp freshly ground black pepper. If the pesto is too thick, add 1–2 tbs reserved pasta water later when tossing.
- 4
Pasta & Finishing
- 5
Bring water to a boil
Bring a large pot (at least 6 liters) of water to a rolling boil. Add 1 tbsp salt to the water; it should taste like seawater. This seasons the mafaldine as it cooks.
- 6
Cook mafaldine
Add 400 g mafaldine to the boiling water and cook, stirring occasionally, until just shy of al dente according to package instructions (usually 9–12 minutes). For the final minute of cooking, reserve 120 ml of the starchy pasta cooking water and then drain the pasta, leaving it slightly wet.
- 7
Combine pasta and pesto
Return the hot, drained mafaldine to the pot off the heat. Add the prepared pesto to the pasta — start with about 3/4 of the pesto and reserve the rest for serving. Add 60–120 ml reserved pasta water a little at a time and 1 tbsp extra-virgin olive oil, tossing gently with tongs or two forks until the sauce evenly coats the pasta and reaches a silky, glossy consistency. Adjust amount of pesto and water to taste: you want the ridged, ruffled mafaldine to hold sauce in its folds without being claggy.
- 8
Plate and garnish
Divide the pesto-coated mafaldine among serving bowls. Drizzle a little extra olive oil over each portion. Sprinkle with the toasted pine nuts or chopped walnuts, scatter fresh basil leaves, and finish with a generous handful (about 30 g) of freshly grated Parmesan. Grind extra black pepper to taste and serve immediately.