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Provençal
Pistou and Pâte au Pistou (French-Provençal noodles dressed with Pistou)
Pistou,
the (French) Provençal version of Pesto alla Genovese, omits the pine nuts or
walnuts in the Italian original. It can be used on pasta (pâte), or spread on
toast crusts (croûte) for the traditional Provençal fish soups, or simply
spread thinly on crusty bread for an appetizer treat.
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| Bowl: Marmalade Pottery, Athens GA |
Pistou-dressed
pasta can serve as its own course or as a side dish with a strongly flavored
meat course.
I like some
cilantro in it, even if it isn’t traditional.
Pistou sauce
1 1⁄2 cups
fresh basil leaves, lightly packed
1⁄2 cup
parsley leaves, flat “Italian” type preferred, lightly packed
1⁄2 cup
cilantro leaves, lightly packed (optional)
1
medium-large cloves garlic, peeled
1⁄4 cup extra
virgin olive oil
3⁄4
teaspoon salt, plus more for boiling pasta
1⁄2 cup
grated Parmesan or Romano cheese
Put basil, parsley, cilantro,
garlic, oil and salt in a food processor or blender. Pulse it a number of
times, scraping down the container with a spatula. Do not purée the herbs, but
chop them until they are tiny specks.
Remove the mixture to a bowl. Stir
in the cheese. Taste a little (it’s strongly flavored), and add salt if
necessary.
(Use as is for a spread.) If making the pasta dish:
Noodles
12 ounces
narrow flat noodles (fettuccini, narrow egg noodles, etc.)
Bring a large pot of water to a
boil. Add 1-1⁄2 tablespoons salt. Add pasta and stir well immediately so it
doesn’t stick together. Let boil, stirring frequently. When pasta is tender to
the bite, remove 1⁄4 cup of the pasta-boiling water and stir it into the
pistou.
Drain pasta in a colander, shaking
once or twice, and transfer it to a large serving bowl. Toss pasta with the
diluted pistou. Taste, and add a little salt if needed.
