📝 About This Recipe
Inspired by the rugged mountains of Northern Italy, this dish marries the nutty, earthy depth of buckwheat pasta with the vibrant, herbaceous punch of a classic pesto. Unlike traditional wheat pasta, buckwheat (Fagopyrum esculentum) offers a complex, toasted flavor profile and a satisfyingly toothsome texture that stands up beautifully to bold sauces. This recipe is a celebration of rustic textures and refined aromatics, making it a perfect, nutrient-dense meal for those who crave a sophisticated twist on a comfort food classic.
🥗 Ingredients
The Buckwheat Pasta
- 16 ounces Buckwheat Pasta (Pizzoccheri or Soba) (dried; look for at least 25% buckwheat content)
- 2 tablespoons Kosher Salt (for the pasta water)
Fresh Basil Pesto
- 3 cups Fresh Basil Leaves (packed; washed and thoroughly dried)
- 1/3 cup Pine Nuts (lightly toasted until golden)
- 2 pieces Garlic Cloves (peeled and smashed)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Pecorino Romano (freshly grated)
- 1/2 teaspoon Sea Salt (to taste)
The Rustic Additions
- 1 large Yukon Gold Potato (peeled and cut into 1/2-inch cubes)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 2 tablespoons Unsalted Butter (optional, for a silky finish)
Garnish
- 4-5 pieces Fresh Basil Leaves (torn for garnish)
- 1 tablespoon Toasted Pine Nuts (reserved from the pesto prep)
- 1 pinch Red Chili Flakes (optional, for heat)
👨🍳 Instructions
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1
Fill a large stockpot with 6 quarts of water and add the kosher salt. Bring to a rolling boil over high heat.
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2
While the water heats, toast the pine nuts in a small dry skillet over medium-low heat for 3-5 minutes, tossing frequently until fragrant and golden. Set aside to cool.
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3
Prepare the pesto: In a food processor or blender, pulse the garlic and cooled pine nuts until coarsely chopped.
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4
Add the fresh basil leaves and sea salt to the processor. Pulse several times until the basil is finely chopped but not a paste.
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5
With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify the sauce.
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6
Transfer the mixture to a medium bowl and fold in the grated Parmigiano-Reggiano and Pecorino Romano by hand. Set aside at room temperature.
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7
Once the water is boiling, add the cubed potatoes. Cook for 3 minutes.
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8
Add the buckwheat pasta to the same pot with the potatoes. Stir immediately to prevent sticking.
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9
About 4 minutes before the pasta is finished (check package for 'al dente' timing), add the green beans to the boiling water.
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10
Before draining, carefully reserve 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce!
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11
Drain the pasta, potatoes, and beans through a colander. Do not rinse.
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12
In a large warmed serving bowl, combine the pesto and 2 tablespoons of butter (if using). Add a splash of the reserved pasta water and stir to loosen the sauce.
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13
Add the hot pasta and vegetables to the bowl. Toss gently but thoroughly, adding more pasta water a tablespoon at a time until the sauce coats every strand luxuriously.
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14
Taste and adjust seasoning with extra salt or cheese if desired.
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15
Garnish with torn basil leaves, the reserved toasted pine nuts, and a sprinkle of red chili flakes. Serve immediately.
💡 Chef's Tips
Always grate your cheese fresh; pre-grated cheeses are coated in potato starch which prevents the pesto from emulsifying smoothly. If using 100% buckwheat noodles (Soba), be very gentle as they are more fragile and prone to breaking than wheat-blends. To keep your pesto vibrant green, ensure your basil is completely dry before blending and avoid over-processing, which heats the leaves. If the buckwheat flavor is too intense for your palate, you can mix the buckwheat pasta 50/50 with regular whole wheat fettuccine. Leftover pesto can be stored in a jar with a thin layer of olive oil on top to prevent oxidation.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Vermentino or a Sauvignon Blanc to cut through the richness of the nuts and oil. Serve alongside a simple arugula salad with lemon vinaigrette to provide a peppery contrast to the earthy buckwheat. A side of roasted cherry tomatoes adds a sweet acidity that complements the herbaceous pesto perfectly. For a non-vegetarian option, top with grilled shrimp or seared scallops. Follow the meal with a light lemon sorbet to cleanse the palate after the garlic and basil.