Linguine With Cilantro And Chive Pesto

World-renowned chef Jacques Pépin is a culinary authority, TV host and cookbook author many, many times over. His recent cookbook companion to his final PBS series, Jacques Pépin Heart & Soul in the Kitchen, is filled with the simple comfort food he's discovered over his long and storied career, the kind he loves to cook with friends and family.  

Ingredients: 

  • 4 garlic cloves
  • 3 cups (lightly packed) fresh cilantro leaves
  • 1 1/4 cups sliced (1-inch) fresh chives
  • 2/3 cup water
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1/2 cup hazelnuts
  • 1/2 cup extra-virgin olive oil
  • 1 pound linguine
  • 1/2 cup grated Parmesan cheese
  • hot pepper flakes 

Instructions:

  1. Put the garlic, cilantro, chives, water, salt, and pepper in a blender (a blender makes a smoother pesto than a food processor) and blend for about 30 seconds, until pureed. (You may have to the push the mixture down into the blender a few times.) Add the nuts and all but 1 tablespoon of the oil and process until you have a beautiful green purée. (Makes about 2 cups.)
  2. Transfer the pesto to a bowl and pour the remaining 1 tablespoon olive oil over the top; this coating will prevent discoloration. Refrigerate until ready to use. (The pesto will keep for a couple of days.)
  3. At cooking time, bring 4 quarts salted water to a boil in a large pot. Add the linguine, stir well, and cook for about 10 minutes, until al dente (or to your taste).
  4. Scoop out 1 cup of the pasta cooking liquid and drain the pasta. Return the pasta to the pot and add the reserved water, the pesto, and ¼ cup of the Parmesan cheese. Mix well.
  5. Divide the pasta among four hot plates. Serve with the remaining ¼ cup cheese and, if desired, pepper flakes. 

Merci à Renée Ketcham de l'AF de Greenwich pour cette recette.