Ingredients with Measurements:
- 1 pound Mustacciuoli pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 3 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the Mustacciuoli pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, and olive oil. Pulse until smooth.
3. In a large bowl, toss the cooked pasta with the pesto sauce until well coated.
4. Add the cherry tomatoes and toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 32g
- Carbohydrates: 42g
- Protein: 12g
Substitutions for ingredients:
- Mustacciuoli pasta can be substituted with any other type of pasta.
- Pine nuts can be substituted with walnuts or almonds.
- Cherry tomatoes can be substituted with any other type of tomato.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the pesto sauce with a tomato-based sauce for a different flavor profile.
Tips and tricks:
- Toast the pine nuts before blending for a nuttier flavor.
- Reserve some of the pasta water to add to the sauce if it's too thick.
- Add a squeeze of lemon juice to the pesto sauce for a bright, citrusy flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of water or olive oil to prevent the pasta from drying out.
Presentation ideas:
- Serve in a large pasta bowl with a sprinkle of Parmesan cheese and fresh basil leaves on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- White wine
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Caprese salad
Troubleshooting advice:
- If the pesto sauce is too thick, add a splash of olive oil or pasta water to thin it out.
- If the pasta is too dry, add more pesto sauce or a drizzle of olive oil.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking and making it mushy.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Mustacciuoli is a traditional pasta from the Campania region of Italy.
Flavor profiles:
- The pesto sauce is fresh and herbaceous, while the cherry tomatoes add a sweet and tangy flavor to the dish.
Serving suggestions:
- Serve 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