Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of Erborinato di Monte cheese, crumbled
- 1 cup of walnuts, toasted
- 2 cloves of garlic, minced
- 1/2 cup of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of Parmesan cheese, grated
- Fresh basil leaves, for garnish
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a food processor, combine the Erborinato di Monte cheese, toasted walnuts, minced garlic, extra-virgin olive oil, salt, and black pepper. Pulse until the mixture is smooth and creamy.
3. Add the grated Parmesan cheese to the pesto and pulse again until well combined.
4. Toss the cooked pasta with the pesto until well coated.
5. Serve the pasta hot, garnished with fresh basil leaves.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Serve hot
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 38g
Saturated Fat: 7g
Cholesterol: 15mg
Sodium: 540mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 2g
Protein: 16g
Substitutions for ingredients:
- Erborinato di Monte cheese can be substituted with Gorgonzola cheese.
- Walnuts can be substituted with pine nuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add some cherry tomatoes or sun-dried tomatoes to the pasta for a burst of sweetness.
- Add some cooked chicken or shrimp to the pasta for a protein boost.
- Substitute the pasta with zucchini noodles for a low-carb option.
Tips and tricks:
- Toasting the walnuts before adding them to the pesto will enhance their flavor.
- If the pesto is too thick, add more olive oil to thin it out.
- Reserve some of the pasta water before draining the pasta. Use it to thin out the pesto if needed.
Storage instructions:
Leftover pesto can be stored in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the pasta in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes until heated through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad of mixed greens and a light vinaigrette dressing.
- Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a light vinaigrette dressing
- Roasted vegetables such as asparagus or broccoli
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or pasta water to thin it out.
- If the pesto is too thin, add more cheese or nuts to thicken it up.
Food safety advice:
- Make sure to cook the pasta to the recommended time to ensure it is safe to eat.
- Store leftover pesto in the refrigerator and use within 1 week.
Food history:
Erborinato di Monte is a blue cheese from the Lombardy region of Italy. It is made from cow's milk and has a sharp, tangy flavor.
Flavor profiles:
The Erborinato di Monte and walnut pesto pasta has a rich, nutty flavor with a tangy kick from the blue cheese.
Serving suggestions:
Serve the pasta hot with a side salad and a glass of white wine.
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Region: Italian