Ingredients with Measurements:
- 1 pound ciavàr pasta
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ciavàr pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, make the pesto. In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, and olive oil. Pulse until the mixture is smooth and creamy. Season with salt and pepper to taste.
3. Drain the pasta and reserve 1/2 cup of the pasta water.
4. In a large bowl, toss the pasta with the pesto and reserved pasta water until well coated.
5. Serve the ciavàr with additional grated Parmesan cheese and a drizzle of olive oil, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Ciavàr pasta can be substituted with any other short pasta, such as penne or fusilli.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with pecorino Romano or Asiago cheese.
Variations:
- Add cherry tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute the basil with arugula or spinach for a different twist on the classic pesto.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Toasting the pine nuts before adding them to the pesto will enhance their flavor.
- Reserve some of the pasta water to help thin out the pesto and create a creamier sauce.
- Don't overcook the pasta, as it will continue to cook slightly when tossed with the pesto.
Storage instructions:
- Store any leftover ciavàr with pesto and Parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the pasta for 1-2 minutes or heat it up in a pan on the stove with a splash of olive oil.
Presentation ideas:
- Serve the ciavàr with pesto and Parmesan in a large pasta bowl or individual plates.
- Garnish with fresh basil leaves or a sprinkle of red pepper flakes.
Pairings:
- Serve with a crisp green salad and a glass of white wine for a complete meal.
Suggested side dishes:
- Garlic bread, roasted vegetables, or a simple tomato salad.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or reserved pasta water to thin it out.
- If the pasta is too dry, add more pesto or reserved pasta water to create a creamier sauce.
Food safety advice:
- Make sure to cook the pasta to the recommended time to avoid any risk of foodborne illness.
Food history:
- Ciavàr is a type of pasta that originates from the Calabria region of Italy.
Flavor profiles:
- The ciavàr pasta is tender and chewy, while the pesto is creamy and herbaceous with a nutty flavor from the pine nuts and Parmesan cheese.
Serving suggestions:
- Serve the ciavàr with pesto and Parmesan as a main dish for lunch or dinner.
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