Ingredients with Measurements:
- 1 lb. raviggiolu pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook raviggiolu pasta according to package instructions until al dente.
2. While the pasta is cooking, make the pesto sauce by combining basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor or blender. Blend until smooth.
3. In a separate saucepan, heat the heavy cream over medium heat until it starts to simmer.
4. Add the pesto sauce to the cream and stir until well combined.
5. Season the sauce with salt and pepper to taste.
6. Drain the cooked pasta and add it to the saucepan with the pesto cream sauce.
7. Toss the pasta with the sauce until it is evenly coated.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat for the cream sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 670
- Fat: 53g
- Carbohydrates: 35g
- Protein: 16g
Substitutions for ingredients:
- Walnuts or almonds can be substituted for pine nuts in the pesto sauce.
- Half and half can be substituted for heavy cream to reduce the fat content.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Substitute spinach or arugula for some of the basil leaves in the pesto sauce.
- Add sun-dried tomatoes or roasted red peppers to the sauce for extra flavor.
Tips and tricks:
- Reserve some of the pasta cooking water to thin out the sauce if it becomes too thick.
- Toast the pine nuts before blending them for a nuttier flavor.
- Use a high-quality Parmesan cheese for the best flavor.
Storage instructions:
- Store any 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 stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter.
- Garnish with additional Parmesan cheese and fresh basil leaves.
Garnishes:
- Additional 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 sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Raviggiolu is a type of pasta that originated in Sardinia, Italy.
Flavor profiles:
- Creamy, nutty, and herbaceous.
Serving suggestions:
- Serve the pasta hot and garnished with additional Parmesan cheese and fresh basil leaves.
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