Ingredients with Measurements:
- 1 pound casoretta pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the casoretta pasta according to package instructions until al dente.
2. While the pasta is cooking, make the pesto by combining the basil, Parmesan cheese, pine nuts, garlic, and olive oil in a food processor or blender. Blend until smooth.
3. Season the pesto with salt and pepper to taste.
4. Drain the cooked pasta and return it to the pot.
5. Add the pesto to the pot and stir until the pasta is coated evenly.
6. Add the ricotta cheese to the pot and stir gently to combine.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 45g
- Carbohydrates: 45g
- Protein: 18g
Substitutions for ingredients:
- Casoretta pasta can be substituted with any short pasta shape, such as fusilli or penne.
- Pine nuts can be substituted with walnuts or almonds.
- Ricotta cheese can be substituted with goat cheese or feta cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the basil in the pesto with spinach or arugula for a different flavor.
- Add roasted cherry tomatoes for a burst of sweetness.
Tips and tricks:
- Reserve some of the pasta cooking water to thin out the pesto if it is too thick.
- Toast the pine nuts in a dry pan for a few minutes before using to enhance their flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in a saucepan over low heat, adding a splash of water or milk to prevent it from drying out.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter.
- Garnish with additional grated Parmesan cheese and fresh basil leaves.
Garnishes:
- Grated Parmesan cheese
- Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pesto is too thick, add a splash of pasta cooking water to thin it out.
Food safety advice:
- Make sure to cook the pasta until al dente to ensure it is fully cooked.
Food history:
- Casoretta is a type of pasta that originated in Italy.
Flavor profiles:
- The dish has a fresh and herbaceous flavor from the basil pesto, with a creamy and slightly tangy note from the ricotta cheese.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian