Ingredients with Measurements:
- 1 lb. ciarduna pasta
- 1 cup basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 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. Add the ciarduna pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, and olive oil. Pulse until the mixture forms a smooth pesto sauce. Season with salt and pepper to taste.
3. In a large mixing bowl, toss the cooked ciarduna pasta with the pesto sauce until evenly coated.
4. Serve the ciarduna with additional grated Parmesan cheese on top, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 40g
- Protein: 10g
Substitutions for ingredients:
- Ciarduna pasta can be substituted with any other short pasta shape.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Substitute the basil in the pesto sauce with spinach or arugula for a different flavor profile.
- Add cherry tomatoes or roasted red peppers to the pasta for additional color and flavor.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the pesto sauce if it is too thick.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes before adding them to the pesto sauce for extra flavor.
- Make the pesto sauce ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in a microwave-safe dish or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the pasta in a large serving bowl with additional grated Parmesan cheese and a sprig of fresh basil on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve the pasta with a side salad or garlic bread.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
- Grilled chicken or shrimp
Troubleshooting advice:
- If the pesto sauce is too thick, add a splash of pasta cooking water or olive oil to thin it out.
- If the pasta is too dry, add a splash of olive oil or butter to moisten it.
Food safety advice:
- Make sure to cook the pasta until it is al dente to prevent it from becoming mushy.
- Store any leftover pasta in the refrigerator within 2 hours of cooking.
Food history:
- Ciarduna pasta is a traditional pasta shape from the Calabria region of Italy.
Flavor profiles:
- The pesto sauce is herbaceous and nutty, while the Parmesan cheese adds a salty and savory note to the pasta.
Serving suggestions:
- Serve the pasta as a main dish for lunch or dinner.
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Region: Italian