Never to be outdone by their Italian neighbors, cooks in Provence have their own fragrant version of pesto. We first came across pistou in Marseille as a no-cook basil and garlic sauce stirred into a hearty bean soup. But variations abound, and yes, they also will mix it with pasta.
In this pappardelle recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we took inspiration from Richard Olney’s classic book “Lulu’s Provençal Table.” The sauce comes together quickly in a food processor and is redolent with the bold flavors of Southern France — peppery basil and ample garlic, of course, but also rich anchovies for an extra hit of umami.
