Spaghetti with Basil Aioli
adapted from Giada de Laurentis
Note: This recipe makes enough aioli for two meals, or spread leftover sauce on sandwiches.
1 bunch asparagus cut into 1" pieces, tips reserved
1 pound spaghetti
1 garlic clove, minced
2 large egg yolks
2 teaspoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne pepper
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil
1/2 cup basil cut in chiffonade
Parmesan or Romano cheese, grated
Bring a large pot of water to boil. Salt generously, add asparagus pieces, reserving tips, cook 4 minutes.
Add asparagus tips, cook one more minute. Fish out the asparagus with a skimmer, place in a bowl of ice water to cool.
Make the aioli:
Combine garlic, egg yolks, mustard, lemon juice, salt, pepper, and cayenne in an immersion blender or food processor and run the machine to mix. With the machine running, slowly drizzle in the oils.
Meanwhile, cook spaghetti in the same pot of water until al dente, 8-10 minutes.
Place half of the aioli and the asparagus in a saucepan, add a few ladles full of pasta cooking water to thin. When pasta is still firm to the bite, use tongs to move it into the saucepan and toss.
Gently stir in the basil by hand.
Correct seasoning, serve with grated cheese.
Get your child into bed, pronto.