Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of Caciocavallo Podolico Campano cheese, grated
- 2 cups of fresh basil leaves
- 1/2 cup of pine nuts
- 1/2 cup of extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the basil leaves, pine nuts, garlic, and a pinch of salt and pepper. Pulse until finely chopped.
3. With the food processor or blender running, slowly pour in the olive oil until the mixture is smooth and well combined.
4. In a large bowl, combine the cooked pasta, grated Caciocavallo Podolico Campano cheese, and the basil pesto. Toss until the pasta is well coated.
5. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve hot
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 500
- Fat: 35g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Caciocavallo Podolico Campano cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Pine nuts can be substituted with walnuts or almonds.
- Basil can be substituted with other fresh herbs such as parsley or cilantro.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for a burst of flavor.
- Add grilled chicken or shrimp for a protein boost.
- Add roasted vegetables such as zucchini or eggplant for a vegetarian option.
Tips and tricks:
- Reserve some pasta water to add to the pesto if it is too thick.
- Toast the pine nuts in a dry pan for a few minutes to enhance their flavor.
- Use high-quality olive oil for the best taste.
Storage instructions:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with fresh basil leaves or grated cheese.
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the pesto is too thick, add some pasta water to thin it out.
- If the pasta is too dry, add more pesto or a drizzle of olive oil.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Caciocavallo Podolico Campano is a type of cheese made from the milk of Podolica cows, which are native to southern Italy.
Flavor profiles:
- The pasta has a rich and creamy flavor from the Caciocavallo Podolico Campano cheese, balanced with the fresh and herbaceous flavor of the basil pesto.
Serving suggestions:
- Serve the pasta as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian