Ingredients with Measurements:
- 1 lb. casieddu pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1 cup ricotta cheese
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the casieddu pasta according to package instructions until al dente.
2. While the pasta is cooking, make the pesto. In a food processor or blender, combine the basil, pine nuts, Parmesan cheese, garlic, and olive oil. Pulse until smooth.
3. In a separate bowl, mix the ricotta cheese with salt and pepper to taste.
4. Drain the pasta and return it to the pot. Add the pesto and stir until the pasta is coated evenly.
5. Serve the pasta in bowls, topped with a dollop of ricotta cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve the pasta warm.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 550
- Fat: 35g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Casieddu pasta can be substituted with any short pasta shape, such as penne or fusilli.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use sun-dried tomatoes or roasted red peppers in the pesto for a different flavor.
- Add a splash of lemon juice to the pesto for a tangy twist.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the pesto if it is too thick.
- Toast the pine nuts in a dry pan for a few minutes before adding them to the pesto for extra flavor.
- Use a slotted spoon to transfer the pasta from the pot to the bowls to avoid excess water.
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 stove with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve the pasta in colorful bowls or plates to make it visually appealing.
- Garnish with fresh basil leaves or grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or pasta cooking 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 thoroughly to avoid any foodborne illnesses.
Food history:
- Casieddu pasta is a traditional Sicilian pasta shape that is similar to cavatelli.
Flavor profiles:
- This dish is savory and herbaceous, with a nutty and cheesy flavor from the pesto and ricotta cheese.
Serving suggestions:
- Serve the pasta as a main course for lunch or dinner.
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Region: Italian