Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of toasted pine nuts
- 1/2 cup of Peppadew peppers
- 1/4 cup of olive oil
- 2 garlic cloves
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine basil, Parmesan cheese, pine nuts, Peppadew peppers, garlic, and olive oil. Pulse until a smooth pesto forms.
3. Season with salt and pepper to taste.
4. Toss the cooked pasta with the Peppadew pesto until well coated.
5. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve hot
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 50g
- Protein: 14g
Substitutions for ingredients:
- Instead of Peppadew peppers, you can use roasted red peppers or sun-dried tomatoes.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the pine nuts with walnuts or almonds for a different flavor.
Tips and tricks:
- Reserve some pasta water to add to the pesto if it's too thick.
- Toast the pine nuts in a dry skillet over medium heat until golden brown for added flavor.
Storage instructions:
- Store leftover pesto pasta 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 and garnish with fresh basil leaves and grated Parmesan cheese.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or pasta water to thin it out.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking.
Food history:
- Peppadew peppers were first discovered in South Africa in the 1990s and have since become a popular ingredient in many dishes.
Flavor profiles:
- The Peppadew peppers add a sweet and tangy flavor to the pesto, while the Parmesan cheese and pine nuts add a nutty and savory taste.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: South African