Ingredients with Measurements:
- 1 pound of pasta
- 2 cups of prickly lettuce leaves, washed and chopped
- 1/2 cup of pine nuts
- 1/2 cup of grated Parmesan cheese
- 3 cloves of garlic, peeled
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the pasta according to the package instructions until al dente.
2. While the pasta is cooking, prepare the pesto. In a food processor or blender, combine the prickly lettuce leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Pulse until smooth.
3. Once the pasta is cooked, drain it and return it to the pot.
4. Add the pesto to the pot with the pasta and stir until the pasta is coated evenly with the pesto.
5. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 35g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Prickly lettuce can be substituted with arugula or spinach.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add cherry tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Reserve some of the pasta water to add to the pesto if it is too thick.
- Toast the pine nuts before adding them to the pesto for extra flavor.
Storage instructions:
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stove with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve the pasta in a large serving bowl and garnish with extra Parmesan cheese and chopped pine nuts.
Garnishes:
- Extra Parmesan cheese and chopped pine nuts
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread or a simple green salad.
Troubleshooting advice:
- If the pesto is too thick, add a splash of olive oil or pasta water to thin it out.
Food safety advice:
- Make sure to wash the prickly lettuce leaves thoroughly before using them in the recipe.
Food history:
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- The prickly lettuce adds a slightly bitter and nutty flavor to the pesto, while the Parmesan cheese adds a salty and savory flavor.
Serving suggestions:
- Serve the pasta as a main dish for a quick and easy weeknight dinner.
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Region: Italian