Massimo Bottura's Pasta with Mint and Breadcrumb Pesto
Serves 6
Time 25 min
From chef Massimo Bottura's new book, Bread is Gold: Extraordinary Meals with Ordinary Ingredients, this wildly simple and delicious pasta dish is an excellent way to make use of stale bread.
Special Diets:
Ingredients
- 7 ounces fresh basil leaves
- 4 ounces fresh mint leaves
- 2 ounces fresh parsley leaves
- 1 ounce stale bread, finely crumbled (about 1/2 cup)
- 2 cloves garlic, chopped
- 5 ice cubes
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1/2 cup grated Parmigiano Reggiano cheese, plus more serving
- 1 tablespoon fine sea salt, plus more for pasta water
- 1 pound fusilli pasta or other short pasta
Method
In a blender or food processor, combine basil, mint, parsley, breadcrumbs, garlic, and ice cubes and pulse until finely chopped.
Add oil, cheese and 1 tablespoon of the salt and pulse to incorporate.
Bring a large pot of salted water to a boil over medium heat.
Add fusilli and cook until al dente or just tender, 9 to 11 minutes.
Toss cooked pasta with finished pesto and carefully toss to combine.
Sprinkle with grated cheese and serve.
Nutritional Info:
Per serving: 165g, 430 calories , 11g total fat, 2.5g saturated fat, 5mg cholesterol, 1310mg sodium, 68g carbohydrates (0g dietary fiber, 5g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 7 ounces fresh basil leaves
- 4 ounces fresh mint leaves
- 2 ounces fresh parsley leaves
- 1 ounce stale bread, finely crumbled (about 1/2 cup)
- 2 cloves garlic, chopped
- 5 ice cubes
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1/2 cup grated Parmigiano Reggiano cheese, plus more serving
- 1 tablespoon fine sea salt, plus more for pasta water
- 1 pound fusilli pasta or other short pasta