Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of fresh chives, chopped
- 1/2 cup of pine nuts
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of olive oil
- 2 cloves of garlic, 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 rinse with cold water.
2. In a food processor or blender, combine the chives, pine nuts, Parmesan cheese, garlic, and olive oil. Pulse until smooth.
3. Season the pesto with salt and pepper to taste.
4. In a large bowl, toss the cooked pasta with the chive pesto until well coated.
5. Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
6. Serve cold and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
- Chill time: 30 minutes
Temperature:
- Serve cold
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 45g
- Protein: 12g
Substitutions for ingredients:
- Chives: You can substitute with scallions or green onions.
- Pine nuts: You can substitute with walnuts or almonds.
- Parmesan cheese: You can substitute with Pecorino Romano or Asiago cheese.
- Olive oil: You can substitute with any neutral-tasting oil.
Variations:
- Add cherry tomatoes or roasted red peppers for extra flavor and color.
- Use different types of pasta, such as fusilli or penne.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to rinse the cooked pasta with cold water to stop the cooking process and prevent the pasta from sticking together.
- Toasting the pine nuts before blending them will enhance their flavor.
- Adjust the amount of garlic to your liking.
Storage instructions:
- Store the pasta salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can eat the pasta salad cold or at room temperature. If you prefer it warm, you can microwave it for a few seconds or heat it up in a pan with a little bit of olive oil.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with extra chopped chives or Parmesan cheese.
Garnishes:
- Chopped chives
- Parmesan cheese
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the pesto is too thick, you can add more olive oil to thin it out.
- If the pasta salad is too dry, you can add more pesto or a little bit of pasta water to moisten it.
Food safety advice:
- Make sure to store the pasta salad in the refrigerator and consume it within 3 days.
Food history:
- Pesto originated in Genoa, Italy, and is traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. This chive pesto is a variation of the classic recipe.
Flavor profiles:
- The chive pesto is savory and slightly sweet, with a nutty flavor from the pine nuts and a sharpness from the Parmesan cheese.
Serving suggestions:
- This pasta salad is perfect for a summer picnic or a potluck. It's also a great side dish for grilled meats or fish.
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Taste: Herbaceous, Tangy, Savory, Creamy, Nutty