Ingredients with Measurements:
- 1 lb. ciabutin pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. Cook the ciabutin 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, Parmesan cheese, garlic, and olive oil. Pulse until the mixture becomes a smooth paste.
3. Season the pesto with salt and pepper to taste.
4. Toss the cooked ciabutin pasta with the pesto until well coated.
5. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve hot
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 500
- Fat: 35g
- Carbohydrates: 40g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of pasta instead of ciabutin.
- Walnuts or almonds can be used instead of pine nuts.
- Asiago or Romano cheese can be used instead of Parmesan cheese.
Variations:
- You can add cherry tomatoes, roasted red peppers, or grilled chicken to the pasta for added flavor and nutrition.
Tips and Tricks:
- To prevent the pesto from turning brown, cover it with a layer of olive oil before storing it in the fridge.
- You can freeze leftover pesto in an ice cube tray for later use.
Storage Instructions:
- Store leftover pesto in an airtight container in the fridge for up to a week.
Reheating Instructions:
- Reheat the pasta in the microwave or on the stove until heated through.
Presentation Ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with fresh basil leaves and grated Parmesan cheese.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the pesto is too thick, add more olive oil to thin it out.
- If the pasta is too dry, add more pesto or a splash of pasta water.
Food Safety Advice:
- Make sure to cook the pasta until al dente to prevent it from becoming mushy.
- Store leftover pesto in the fridge and consume within a week.
Food History:
- Ciabutin is a type of pasta that originated in Italy.
Flavor Profiles:
- This dish is savory, nutty, and herbaceous.
Serving Suggestions:
- Serve the pasta hot and fresh for the best flavor.
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Region: Italian