Pasta with Creamy Pesto from Old Nice

Otherwise known as "Pâtes Au Pistou Vieux Nice" from Patricia Wells' solid cookbook, "Bistro Cooking." I'd been craving pasta for a while, but everytime I saw it on a menu, I couldn't bring myself to order it; it seems like such a crime to pay $15 for a bowl when I know I can make it for much cheaper at home.

I finally got a chance one Saturday. I got basil leaves from Bleecker Farm, our go-to neighborhood deli/market/bodega that stocks surprisingly good vegetables and fruits, and fresh linguine and creme fraiche from Murray's Cheese. I love creme fraiche, which was why I thought I'd kill two birds with one stone by making this dish.

Dave caught a picture of me grating the Parmesan cheese.


It is super easy to make this dish. Blend the creme fraiche and basil. Salt to taste. Boil the pasta. Toss everything together with the parmesan cheese.

Voila!