Ingredients with Measurements:
- 1 pound cavatappi pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the cavatappi pasta and cook according to package instructions until al dente.
3. 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.
4. Drain the pasta in a colander and return it to the pot.
5. Add the pesto to the pot with the pasta and stir until the pasta is coated evenly.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve hot
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 40g
- Carbohydrates: 55g
- Protein: 16g
Substitutions for ingredients:
- Substitute walnuts or almonds for pine nuts
- Substitute pecorino Romano cheese for Parmesan cheese
- Substitute spaghetti or linguine for cavatappi pasta
Variations:
- Add cooked chicken or shrimp for a protein boost
- Add sun-dried tomatoes for a burst of flavor
- Use arugula instead of basil for a peppery twist
Tips and tricks:
- Reserve some pasta water to add to the pesto if it is too thick
- Toast the pine nuts before blending for a nuttier flavor
- Use high-quality olive oil for the best taste
Storage instructions:
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of water or olive oil to prevent drying out.
Presentation ideas:
- Serve in a large pasta bowl and garnish with fresh basil leaves and grated Parmesan cheese.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or pasta water to thin it out
- If the pasta is too dry, add more pesto or olive oil to coat evenly
Food safety advice:
- Make sure to cook the pasta to the recommended time to ensure it is fully cooked and safe to eat.
Food history:
- Pesto originated in Genoa, Italy and is traditionally made with basil, pine nuts, Parmesan cheese, garlic, and olive oil.
Flavor profiles:
- Fresh, herbaceous, nutty, and savory
Serving suggestions:
- Serve as a main dish or side dish
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