Pates Fraiches au Pistou
Pasta Fresca au Pistou (PAHT FRESH oh pee-STOO)
Fresh Pasta with Pistou
Hand-cut fresh egg pasta tossed in pistou, a Monegasque basil-garlic-cheese sauce similar to pesto but without pine nuts, vibrant and aromatic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow pasta bowl
Garnishes: basil leaves, Parmigiano shavings
Accompaniments: crusty bread
Instructions
-
1
Make pasta dough: mound flour, add eggs and salt, knead 10 min until smooth. Rest 30 min.
-
2
Make pistou: pound garlic and salt in a mortar. Add basil gradually, grinding to a paste. Stir in cheese and oil.
-
3
Roll pasta thin and cut into tagliatelle or tagliolini strips.
-
4
Cook pasta in abundant salted boiling water 2-3 min until al dente. Reserve pasta water.
-
5
Toss hot pasta with pistou, adding pasta water to achieve a glossy coating.
-
6
Serve immediately with extra Parmigiano.
Did You Know?
Unlike Italian pesto, Monegasque pistou traditionally contains no pine nuts, letting the pure flavor of basil and garlic shine through.
Chef's Notes
Equipment Tips
- pasta machine or rolling pin
- mortar and pestle
- large pot
Garnishing
basil leaves, Parmigiano shavings
Accompaniments
crusty bread
The Story Behind Pates Fraiches au Pistou
Pistou is Monaco's answer to Genoese pesto, stripped down to its essence: basil, garlic, cheese, and olive oil. The absence of pine nuts is deliberate, producing a sauce of pure, clean basil intensity. Paired with fresh handmade pasta, it represents the elegant simplicity that defines Monegasque cooking.
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