June 9

Rigatoni alla Genovese

Marc’s Rigatoni alla Genovese makes Mondays a little less painful at Landmarc, but did you know that Marc lived in Genoa for two years as a kid, and learned how to make pesto there? His recipe in his new book,
Season with Authority, but we’re giving you a chance to make it at home now, so you don’t have to wait for Monday to come around again. This recipe is simple, delicious and always a crowd pleaser.

Serves 4 


For the Pesto Genovese

Makes about 2 cups


½ cup walnut halves or pine nuts
(see Note)
4 cups fresh basil leaves (from
about 2 large bunches)
1 cup (about 4 ounces) finely
grated Parmigiano-Reggiano cheese
½ cup Garlic Confit
½ cup olive oil, plus more as needed
1 teaspoon kosher salt
1 teaspoon freshly ground
black pepper


Preheat the oven to 300°F; position the rack in the middle of the oven.

Place the walnuts in a single layer on a rimmed baking sheet and toast in the
oven for 8 to 10 minutes, or until fragrant. Transfer the walnuts to a dish and let
cool completely.

Place the cooled walnuts, basil leaves, Parmigiano-Reggiano, garlic, olive oil,
salt, and pepper in a food processor and pulse until the mixture resembles a coarse
but smooth paste. Use immediately or transfer to a jar, pour a thin layer of oil over
the top to avoid oxidation, cover, and refrigerate until needed. The pesto will keep
for up to 1 week.


NOTE: If using pine nuts, lightly toast in a dry pan over low heat until golden brown, about 4 minutes.


For the Rigatoni Alla Genovese
Kosher salt
1 pound rigatoni
1½ cups Pesto Genovese (recipe below)
4 tablespoons (2 ounces)
unsalted butter, softened
Freshly ground black pepper
Parmigiano-Reggiano cheese, for serving


Fill a large pot with water and add enough salt so the water tastes like seawater.
Bring the water to a boil, add the pasta, and cook according to the directions on the
package until al dente.


In a large bowl, combine the pesto and butter. Drain the pasta and add it to the
bowl. Toss everything together until the pesto coats the pasta inside and out and
the butter has completely melted into the sauce. Season to taste with salt and
pepper, garnish with Parmigiano-Reggiano shavings, and serve immediately.