Bucatini With Artichoke Pesto Recipes

BUCATINI WITH PESTO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
• Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.

BUCATINI WITH ARTICHOKE "PESTO"

Steps:

• Bring water to a boil in a large pot and add salt. Add the bucatini and cook until al dente.
• In the meantime, trim the artichokes: remove the sharp tip, tough leaves, and fuzzy choke. Slice the artichokes and purée in a blender with 6 Tbsp. oil, plenty of parsley, 1/2 garlic clove, 1 bunch of chives, 1/4 cup Grana Padano, salt and pepper. Dilute the artichoke "pesto" with a ladle of pasta cooking water.
• Drain the pasta and toss it with the hot "pesto." Top with plenty of grated roe and serve immediately.