Fusili Bucati with Deconstructed Pea and Basil Pesto, Lemon and Buffalo Mozzarella
Wednesday, June 10, 2015
Upon being reunited with these magical ringlets, I knew it was going to be a good day. I also knew that since I was working with such a precious ingredient, (like pasta-fied gold) I needed to ensure the accompanying ingredients were just as special, so I hastily made my way to the produce aisle in pursuit of the offspring of Spring. It was double my lucky day, because it happened to be pea season and I instantly knew which direction my ringlets were pointing. Needless to say, it was a special reenactment.
Fusili Bucati with Deconstructed Pea and Basil Pesto,
Lemon and Buffalo Mozzarella
YOU WILL NEED:
250G FUSILI BUCATI
1 1/2 CUPS FRESH OR FROZEN PEAS
A BIG HANDFUL OF FRESH BASIL (ABOUT A CUP)
1 GARLIC CLOVE, PEELED
1/4 CUP (50G) PARMESAN, GRATED
100G BUFFALO MOZZARELLA
SEA SALT AND PEPPER
Bring the water for the pasta to a boil.
Crush the garlic with a garlic crusher or with the back of a knife with a pinch of salt to help it soften. Chop the basil until it's extremely fine. Continue to chop it whilst incorporating the crushed garlic until it has almost formed a paste. Transfer this mixture to a bowl and cover generously with olive oil, about three tablespoons and mix in a pinch of salt.
Cook the pasta as instructed on the packet (BTW- I usually minus the cooking time by 1-2 minutes so it's al dente) You can also save the pasta water and cook your peas in that later.
Once the pasta is cooked, drain it, reserving about a quarter of a cup of the cooking water. Toss the garlic, basil, olive oil mixture into the pasta along with the grated parmesan and the juice of the lemon.
Cook the peas until hot but not too soft, about 2 minutes. Add the peas to the pasta mixture.
Tear the mozzarella with your hands and toss into the pasta.
Season with salt, pepper or a little more lemon as needed.