Lasagne Al Pesto
This pleasant alternative is especially suited to the summer months. Like its cousin, spaghetti al pesto, it's Ligurian.
For the pesto you will need:
- A packed cup of fresh basil (about 30 leaves)
- 1 clove of garlic
- 2 tablespoons grated Parmigiano
- 2 tablespoons grated Pecorino (use either Tuscan or Sardinian pecorino – Romano is too sharp; if need be increase the Parmigiano)
- 1/2 cup excellent olive oil
- 1/3 cup pine nuts (optional)
- Salt to taste
- A pound of lasagne, either fresh or dried, and some grated Parmigiano.
Preheat oven to 385º F (190 C)
Mince, in a food processor, the basil, garlic, cheeses, and a pinch of salt; you should aim for a uniform paste, rather than a liquid. Transfer the mixture to a bowl and add the oil in a slow stream, stirring so as to amalgamate it.
If the lasagne are fresh, cut the sheets into four inch squares if need be. Bring a pot of salted water to a rolling boil, add a spoonful of oil to it, so the sheets won’t stick, and add the pasta. Cook it till it’s al dente, then remove the sheets with a slotted spoon and set them to drain on a clean cloth. Stir two tablespoons of the pasta water into the pesto.
Melt a dab of butter in a hot serving dish, then lay down a layer of pasta and a thin layer of pesto, sprinkle the pesto with grated cheese, and lay down another layer of pasta. Continue alternating pasta and pesto till all is used up, heat through in the oven, and serve.
Serves four.
Note: This pesto sauce will work equally well with spaghetti (don't bake them, however).
