A deceptively simple recipe, Chef Ludo Lefebvre’s Niçoise Pasta is an indulgent, creamy dish that comes together in the time it takes to boil pasta. The no-cook sauce relies on the cream emulsifying with fresh basil and garlic in the food processor to thicken into a rich sauce in minutes.
Tried this for the first time today. It’s easy to understand that the garlic is added to the basil before adding the cream. Also, it says to prep the pasta in the water and to “reserve” some water. But for what?!? It didn’t take long for the combination to thicken while in the Cuisinart. The sauce is at room temperature and the pasta is “warm” and when they’re combined, the cool sauce knocks the heat from the pasta and both now are at a tepid temperature. I tried warming (using very low heat) the sauce which instantly turned it to a watery consistency. It’s got nice flavor but 1: how can this possibly be served “hot”?, 2: seems like way to much pasta called for. IMO, this recipe has potential, but needs work.
May i have the recipe in metric measurements please?
Should we assume that the garlic is blended with the basil and cream? There's no mention of where it is used in the recipe.
