It’s all about fresh herbs on the farm these days. The herb fields are hearty and lush and I am busy harvesting. Fresh herbs can definitely take a recipe from good to great and infuse wonderful aromas and flavours into a dish.
This week’s farm to table recipe features fresh dill. This green herb, with a tangy flavour and feathery leafs, is commonly used when pickling, in stews, soups, fish dishes and potatoes. Not only have I created a simple and delicious pasta recipe with one of my favourite noodles that enhances its flavour, but this pesto sauce is very versatile. It can be served with fish, chicken, as a potato salad dressing and it also makes a delicious condiment on sandwiches and hamburgers.
This is not a conventional pesto recipe, however, I encourage you to give it a try!
Bucatini Pasta in a Dill and Basil Pesto
- Total Time: 30 mins
- Yield: 4-6 1x
- 1 cup fresh dill, chopped
- 1 cup fresh basil, chopped
- 3 garlic cloves, chopped
- 2 anchovies, in oil (optional)
- 5 tbsp. fresh lemon juice
- ¾ cup olive oil
- ½ cup grated Parmigiano-Reggiano,
- Salt and pepper to taste
- 450 g Bucatini Pasta
- 4 large egg yolks
- Bring a large pot of salted water to boil. Cook pasta al dente according to package directions. Reserve 2 -3 tbsp. of pasta water.
- Place remaining ingredients, except eggs in a food processor and pulse until smooth. Just prior to tossing with pasta, add 2 -3 tbsp. of pasta water to the pesto. Toss ensuring pasta is well coated. Divide on plates and gently top with egg yolk and additional parmigiano. Serve the pasta hot to ensure it cooks the egg slightly when broken.
- The pesto can be stored in a tightly sealed container in the refrigerator for up to one week.
- Prep Time: 30 mins