Part 11 (2/2)

MAKES ABOUT 1 CUP.

3 garlic cloves 2 cups lightly packed fresh basil leaves 3 tablespoons pine nuts Generous pinch of Maldon or other flaky sea salt cup plus 2 tablespoons extra virgin olive oil cup freshly grated Parmigiano-Reggiano 3 tablespoons grated pecorino romano With the motor running, drop the the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coa.r.s.ely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.) (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.)

WALNUT PESTO.

MAKES ABOUT CUP.

3 garlic cloves 1 cup walnuts, toasted (see Glossary) cup extra virgin olive oil cup freshly grated Parmigiano-Reggiano With the motor running, drop the the garlic into a food processor to chop it. Add the walnuts and pulse until coa.r.s.ely chopped, then process until finely chopped; do not pulse to a paste. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.) (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.) BROCCOLI RABE PESTO.

MAKES ABOUT 1 CUP.

Kosher salt pound broccoli rabe, stems trimmed 3 garlic cloves cup pine nuts, toasted (see Glossary) 1 teaspoon Dijon mustard 6 tablespoons extra virgin olive oil cup freshly grated Parmigiano-Reggiano Bring a large pot of water to a boil and add 2 tablespoons kosher salt. Add the broccoli rabe and cook until tender, about 7 minutes. Drain and transfer to a bowl of ice water to stop the cooking; drain well.

With the motor running, drop the garlic into a food processor and finely chop it. Add the broccoli rabe and pine nuts and pulse until finely chopped. Add the mustard and blend well. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.) (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.)

Pennette with Cauliflower Ragu SERVES 6 PHOTO PASTA.

1 medium cauliflower (about 2 pounds) cup extra virgin olive oil 1 medium white onion, cut into -inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 to 2 teaspoons hot red pepper flakes 6 tablespoons unsalted b.u.t.ter, cut into 6 pieces Kosher salt 1 pound pennette cup freshly grated Parmigiano-Reggiano, plus extra for serving cup coa.r.s.e fresh bread crumbs, fried in olive oil until golden brown (see Glossary) 1 teaspoons minced fresh rosemary Halve the cauliflower. Cut off the leaves and reserve them. Cut out the core and reserve it. Cut the cauliflower into small bite-sized florets, reserving the stalks. Chop the core, stalks, and leaves.

Combine the oil, onion, garlic, and cauliflower leaves, stalks, and core in a large pot, season with Maldon salt, and cook over medium heat, stirring frequently, until the leaves are just beginning to wilt, about 3 minutes. Reduce the heat to low and cook, stirring frequently, until the cauliflower leaves are just tender, 18 to 20 minutes.

Add the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer over medium-high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes. Add the b.u.t.ter, stirring gently until it melts, then season well with Maldon salt and remove from the heat. (The cauliflower ragu can be prepared up to 3 days ahead. Let cool, then cover and refrigerate; reheat in a large pot over medium-low heat before adding the pasta.) (The cauliflower ragu can be prepared up to 3 days ahead. Let cool, then cover and refrigerate; reheat in a large pot over medium-low heat before adding the pasta.)

Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente.

Drain the pasta, reserving about 2 2/3 cup of the pasta water. Add the pasta and cup of the pasta water. Add the pasta and 1 1/3 cup of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheese. cup of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheese.

Transfer the pasta to a serving bowl, sprinkle with the bread crumbs and rosemary, and serve, with additional grated cheese on the side.

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Pennette with Summer Squash & Ricotta SERVES 6 PHOTO PASTA.

Kosher salt 1 cup fresh ricotta 6 tablespoons extra virgin olive oil cup freshly grated Parmigiano-Reggiano, plus extra for serving 2 to 3 tablespoons warm water 1 pound summer squash or zucchini, or a combination, cut lengthwise in half and sliced into 1 1/3-inch-thick half-moons Maldon or other flaky sea salt 1 pound pennette rigate 6 tablespoons coa.r.s.ely chopped fresh mint Coa.r.s.ely ground black pepper Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, whisk the ricotta and 3 tablespoons of the olive oil together in a small bowl. Add the Parmigiano, whisking until it is evenly incorporated. Whisk in 2 tablespoons warm water, then whisk in another tablespoon of water if necessary to loosen the consistency.

Heat the remaining 3 tablespoons olive oil in a large pot over medium heat. Add the squash and cook, stirring, until just tender and golden brown, 4 to 5 minutes. Season well with Maldon salt and remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving 1 1/3 cup of the pasta water. cup of the pasta water.

Add the pasta and the reserved pasta water to the squash, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.

Stir in the mint, season with Maldon salt if necessary and with pepper, and transfer the pasta to a serving bowl. Garnish with dollops of the whipped ricotta and serve immediately, with additional grated Parmigiano on the side.

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