BUCATINI Recipe
basil bucatini, pesto, truffled breadcrumbs, grana padano
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Ingredients
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Pasta and Sauce
Method
Preparation Steps
Cook Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Make Pesto
In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth. If the pesto is too thick, add some reserved pasta water to reach desired consistency. Season with salt and pepper to taste.
Combine Pasta and Pesto
In a large mixing bowl, toss the cooked bucatini with the pesto until well coated. If needed, add more reserved pasta water to help the pesto adhere to the pasta.
In a skillet, toast breadcrumbs over medium heat until golden brown. Drizzle with truffle oil and toss to combine. Season with salt and pepper.
Serve
Plate the pesto bucatini and top with truffled breadcrumbs and additional grated Grana Padano cheese if desired.
