Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of fresh mint leaves
- 1/2 cup of fresh basil leaves
- 1/4 cup of chopped galangal root
- 1/4 cup of pine nuts
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 2 cloves of garlic
- 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 set aside.
2. In a food processor or blender, combine the mint leaves, basil leaves, chopped galangal root, pine nuts, grated Parmesan cheese, garlic cloves, and salt and pepper to taste.
3. Pulse the ingredients until they are finely chopped.
4. While the food processor or blender is running, slowly pour in the olive oil until the mixture becomes a smooth paste.
5. In a large mixing bowl, combine the cooked pasta with the pesto sauce and toss until the pasta is evenly coated.
6. Serve hot and garnish with additional mint leaves and Parmesan cheese, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 25g
- Carbohydrates: 55g
- Protein: 15g
Substitutions for ingredients:
- If galangal root is not available, you can substitute it with ginger root.
- If pine nuts are not available, you can substitute them with walnuts or almonds.
- If you are lactose intolerant, you can substitute Parmesan cheese with nutritional yeast.
Variations:
- You can add grilled chicken or shrimp to the pasta for a protein boost.
- You can substitute the pasta with zucchini noodles for a low-carb option.
- You can add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- To make the pesto sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- To make the pasta dish more filling, add sautéed vegetables such as bell peppers, mushrooms, or zucchini.
- To make the dish spicier, add red pepper flakes to the pesto sauce.
Storage instructions:
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pasta, microwave it for 1-2 minutes or heat it up in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pasta in a large pasta bowl and garnish it with fresh mint leaves and Parmesan cheese.
Garnishes:
- Fresh mint leaves and grated Parmesan cheese
Pairings:
- Serve the pasta with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pesto sauce is too thick, add more olive oil until it reaches the desired consistency.
- If the pasta is too dry, add a splash of pasta water to the pesto sauce to thin it out.
Food safety advice:
- Make sure to wash the mint leaves and basil leaves thoroughly before using them in the pesto sauce.
- Store leftover pasta in the refrigerator and consume within 3 days.
Food history:
- Pesto sauce originated in Genoa, Italy and is traditionally made with basil, pine nuts, Parmesan cheese, garlic, and olive oil.
Flavor profiles:
- The galangal root adds a slightly spicy and citrusy flavor to the pesto sauce, while the mint leaves add a refreshing and cooling flavor.
Serving suggestions:
- Serve the pasta as a main course for dinner or as a side dish for a summer barbecue.
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