Bucatini Pistou Pasta Recipe
Vegan on request; Add four seared scallops +22 Lemon Beurre Blanc on the side
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Ingredients
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Pastas & Entrees
Garnish & Add-ons
Method
Pastas & Entrees
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add bucatini and cook until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- 2
- 3
Combine pasta and pistou
Return the hot pasta to the pot. Add the pistou and toss, gradually adding reserved pasta water a little at a time to emulsify into a glossy sauce.
- 4
Adjust and finish
Season with pepper to taste. If desired, add lemon zest for extra brightness. For vegan service, ensure any cheese is omitted and the sauce relies on nutritional yeast.
Garnish & Add-ons
- 5
Prepare beurre blanc (vegan option noted)
In a small saucepan, melt the butter over very low heat until just melted. For vegan version, substitute plant-based butter.
- 6
Add aromatics to beurre blanc
Add minced shallot to the melted butter and cook gently until translucent. Stir in white wine and white wine vinegar and simmer until reduced by about half.
- 7
Finish beurre blanc
Remove from heat and whisk in lemon juice. If the sauce curdles, whisk vigorously and warm gently, adding a splash of water if needed. Season with salt.
- 8
- 9
