Chopped Chive Pesto for Pasta

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Chopped Chive Pesto for Pasta

 

I like this over rice and with couscous.

 

6 quarts salted boiling water

1/8 teaspoon salt

2 large garlic cloves

1 tightly-packed cup of coarsely chopped chives

3 tightly-packed tablespoons fresh basil

1 tightly-packed tablespoon fresh spearmint

1/2 medium red onion

1/3 cup pine nuts

2 tablespoons, plus 2 teaspoons extra-virgin olive oil

salt and freshly ground pepper to taste

1 pound perciatelli or string pasta

1 1/2 cups freshly grated medium-aged sheep cheese

 

Bring water to a boil. Meanwhile pile the salt on a chopping board. Crush garlic

into it with the side of a large knife. Chop fine. Chop in the herbs and half

the onion until minced very fine. Then coarsely chop in pine nuts. Blend with 2

tablespoons oil right on the board, seasoning to taste.

Fine chop remaining onion. In a large skillet, heat the 2 teaspoons oil, adding

the onion and saute to soften it. Cook pasta at a fierce boil, stirring often,

to tender but still firm to the bite.

Drain pasta. Scrape up the chopped mixture from the cutting board into the saute

pan. Warm for only a few seconds over medium heat to let flavors blossom -- do

not cook. Add pasta off the heat, tossing with the pesto and the cheese. Taste

again for seasoning and serve hot. Serves 4 to 6 main dish.