bavette pasta recipe

Often thought to be one of the most ancient varieties of pasta, bavette have been used in Ligurian cooking for centuries, though they are not found extensively outside of this region. The Genovese heritage of bavette explains the most common pairing for this pasta which is with pesto sauces, particularly the region’s namesake, pesto alla Genovese, a classic basil pesto made with pine nuts.

Bavette Pasta: Everything You Need to Know

dried bavette (or fresh if you can find it)

fresh basil, roughly chopped

3tbsp extra virgin olive oil

Parmigiano Reggiano, grated

pine nuts

garlic cloves, crushed

Salt and black pepper

Begin by gently toasting the pine nuts in a dry frying pan over medium-high heat until they start to brown. Keep moving them around the pan to prevent burning.

Put the basil, Parmigiano Reggiano, and garlic along with 2 tbsp of extra virgin olive oil into a pestle and mortar and grind until creamy, or combine in a blender and blitz.

Add the pine nuts and grind until they start to break down and combine with the basil mixture.Continue until you have a thick paste with a slightly chunky consistency.

Drizzle the remaining olive oil into the mortar or blender if you think it’s required and continue to grind until smooth. 

Whilst you prepare your pesto, bring a large pot of salted water to the boil. Cook your bavette as per the packet instructions, removing 1-2 minutes early if you prefer your pasta al dente. 

Drain your pasta and transfer to a large bowl with the pesto. Toss gently to coat and serve immediately. Buon appetito!

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