{Farm To Table} Bucatini Pasta in a Dill and Basil Pesto

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

Sign Up!

For recipes, new and tips, fresh and direct on your email.

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn

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.
Bucatini Pasta in a Dill and Basil Pesto
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.
Bucatini Pasta in a Dill and Basil Pesto
This is not a conventional pesto recipe, however, I encourage you to give it a try!
With Love,
Irene


Bucatini Pasta in a Dill and Basil Pesto

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
image2 300x211 1 {Farm To Table} Bucatini Pasta in a Dill and Basil Pesto

Bucatini Pasta in a Dill and Basil Pesto


  • Author: Irene
  • Total Time: 30 mins
  • Yield: 4-6 1x

Ingredients

Scale
  • 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

Instructions

  1. Bring a large pot of salted water to boil. Cook pasta al dente according to package directions. Reserve 2 -3 tbsp. of pasta water.
  2. 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.
  3. The pesto can be stored in a tightly sealed container in the refrigerator for up to one week.
  • Prep Time: 30 mins

 

Follow me!

You may also like...

20-Minute Mexican Chorizo Tacos

20-Minute Mexican Chorizo Tacos Another quick weeknight meal!  These 20-minute Mexican Chorizo Tacos are the quickest meal you will ever make.  I use