for 4 people

Pasta

400 g	pasta (e.g. Rigatoni)
	salted water, boiling

Basil aioli

2	fresh egg yolks
1 tsp	sweet mustard
1 tbsp	lemon juice
1	garlic clove, cut in half
¾ tsp	salt
a little	pepper
½ dl	sunflower oil
2 bunch	basil, roughly chopped

How it's done

Pasta

Cook the pasta in boiling salted water until al dente, drain and retain approx. 150 ml of the cooking water, set aside. Return the pasta to the pan.

Basil aioli

Place the egg yolks, mustard, lemon juice, and garlic in a measuring cup, season. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick mayonnaise. Add the basil, puree until smooth.

To serve

Add the reserved cooking water and basil aioli to the pasta, heat gently, plate up.

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