Here is the super simple summer recipe we put together for this dish:
- One toddler's arms full of fresh basil, as many varieties as you can find (we like purple thai basil as a special treat), rinsed, torn and chopped quickly in a blender with a pinch of salt, pepper, a half cup of percorino romano and / or parmigiano reggiano cheese, and a steady drizzle of olive oil as you blend (about half a cup).
- One pound of your favorite pasta, cooked al dente in salted boiling water
- One pint boiled and quartered small new potatoes
- 1/2 pound blanched haricots verts
Add reserved pasta water slowly to help blend all the flavors together and add a dash of delicious moisture back to the dish.
Top with torn thin strands of prosciutto or additional cheese and serve.
(NB: A refreshing glass of rose, or a crisp, cold white wine for the adult chefs and a gentle sea breeze make this dish even more memorable and fully reminiscent of its' Mediterranean roots. I strongly suggest you go the whole nine yards on this one if you can.)