Ingredients with Measurements:
- 1 pound pasta (such as spaghetti or linguine)
- 1 cup fresh basil leaves
- 1/2 cup grated Pecorino Foggiano cheese
- 1/2 cup pine nuts
- 2 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black 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 basil, Pecorino Foggiano cheese, pine nuts, and garlic. Pulse until finely chopped.
3. With the motor running, slowly pour in the olive oil until the mixture is smooth and creamy.
4. Season the pesto with salt and pepper to taste.
5. Toss the cooked pasta with the pesto until well coated.
6. Serve hot or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 35g
- Carbohydrates: 35g
- Protein: 14g
Substitutions for ingredients:
- Pecorino Foggiano cheese can be substituted with Parmesan cheese.
- Pine nuts can be substituted with walnuts or almonds.
- Extra-virgin olive oil can be substituted with any other type of oil.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for a burst of flavor.
- Add cooked shrimp or chicken for a protein boost.
- Substitute the basil with spinach or arugula for a different flavor profile.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to bring out their flavor.
- Reserve some of the pasta cooking water to thin out the pesto if it's too thick.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with extra grated cheese and fresh basil leaves.
Garnishes:
- Grated Pecorino Foggiano cheese
- Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the pesto is too thick, add a little bit of pasta cooking water to thin it out.
- If the pesto is too thin, add more cheese or pine nuts to thicken it up.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week.
Food history:
- Pesto originated in Genoa, Italy and is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- The Pecorino Foggiano and basil pesto pasta has a nutty, cheesy, and herbaceous flavor profile.
Serving suggestions:
- Serve hot or at room temperature.
Related Categories
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Region: Italian