Ingredients with Measurements:
- 1 pound piattone pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the piattone 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, and garlic. Pulse until finely chopped.
3. With the food processor or blender running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
4. In a large bowl, toss the cooked piattone pasta with the pesto and chopped sun-dried tomatoes. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve at room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 47g
- Protein: 12g
Substitutions for ingredients:
- Piattone pasta can be substituted with any other type of pasta.
- Walnuts or almonds can be substituted for pine nuts in the pesto.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the sun-dried tomatoes with roasted red peppers for a different flavor profile.
- Add a splash of lemon juice to the pesto for a citrusy twist.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the pesto if it is too thick.
- Toast the pine nuts before adding them to the pesto for extra flavor.
- Use a high-quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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 additional Parmesan cheese and fresh basil leaves.
Garnishes:
- Parmesan cheese
- Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pesto is too thick, add some of the reserved pasta cooking water to thin it out.
- If the pasta is too dry, add a drizzle of olive oil to moisten it.
Food safety advice:
- Make sure to cook the pasta to the recommended time to ensure it is safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Piattone pasta is a type of Italian pasta that is similar to rigatoni.
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- The pesto is herbaceous and nutty, while the sun-dried tomatoes add a sweet and tangy flavor to the dish.
Serving suggestions:
- Serve the pasta as a main dish for lunch or dinner.
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Region: Italian