This is exactly what it sounds like: pasta that’s been tossed with basil and butter. In this case, you make a compound butter (meaning, simply combine the basil and butter and reform so it’s a new block of basil butter). Here’s an official recipe from the NYT, but there’s not much to it. The reason the recipe helped me is because it taught me to blanch the basil first. This keeps it bright green and gets it just tender enough to incorporate easily with the butter.
Bring a large pot of water to a boil. Place the leaves from 2 bunches of basil in a mesh strainer and submerge into the pot, using a spoon to push the leaves into the water. Hold them there for 10 seconds before rinsing under cold water to stop the cooking. Squeeze the leaves dry and transfer to a food processor. Pulse until finely chopped; then add 6 tbsp butter and process until smooth and all like one new butter. Spoon it all into a dish and refrigerate so it solidifies again. (It should take about 30 minutes.) When you’re ready, cook pasta for however long that shape takes to get al dente and reserve some of the pasta water. I used Trader Joe’s spinach and chive flavor because more herb flav just felt right. Toss with the butter and the pasta water to make it all glossy. Finish with some maldon salt and parm if you’re into that.
HOT TIP: Basil butter will keep, refrigerated, for up to 1 week, or in the freezer for several months.
Peaches to Apples 