Rouxbe

• 1/3 cup pecorino cheese
• 2/3 cup Parmigiano-Reggiano
• 1 large garlic clove
• 1 cup packed fresh basil leaves (approx. 2 bunches)
• 1/4 cup pine nuts
• 1/2 cup extra virgin olive oil
• salt (to taste)

To begin the pesto, grate the cheeses and toss to combine. Using a mezzaluna knife (or a chefs knife or food processor), begin by chopping the garlic, cleaning the knife as you go.

Add the basil in three portions, making sure to incorporate each amount before adding the next. Then work in half the pine nuts, before adding the other half. Once the mixture is finely combined, gather everything together and incorporate the cheese in two batches. Finely chop, then transfer to a bowl and add the olive oil. Add enough oil until you reach the consistency you like.

Lastly, taste the pesto for seasoning. You may not have to add any salt, as it will all depend on how salty the cheeses are.

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• 2 cups heavy cream
• 8 oz orecchiette pasta
• 4 to 5 tbsp pesto sauce
• salt and pepper (to taste)
• grated Parmigiano-Reggiano (for garnish)
• fresh basil (for garnish)

To start, bring a large pot of cold, salted water to a boil. In a large sauté pan, add the heavy cream and let simmer over medium-high heat. Once the cream reduces by a about a third, begin cooking the pasta. The timing is important, because you want the pasta and the sauce to be ready at the same time. If the cream has reduced enough and the pasta is not quite finished, just set it aside.

Test the pasta and when it is about a minute or two from being done, put the cream back over medium heat. Add the pesto to the cream and stir to combine. Don’t let the sauce come to a rapid boil, or it may split and look greasy.

Just before draining the pasta, hold back one cup of the water. This will be used to help thin out the sauce, if necessary. Add the pasta to the sauce and fold everything together. If it is a bit too thick, loosen the sauce with some of the pasta water.

Check for seasoning and transfer to a serving dish. Top with grated Parmigiano-Reggiano, followed by a drizzle of quality olive oil and a chiffonade of basil. Serve immediately.

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• What is Chiffonade?