Ingredients with Measurements:
- 1 pound of strangozzi pasta
- 1 cup of walnuts
- 1 cup of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of extra-virgin olive oil
- 3 garlic cloves
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Start by boiling a large pot of salted water for the pasta.
2. While the water is boiling, prepare the pesto. In a food processor, combine the walnuts, basil leaves, Parmesan cheese, garlic cloves, and a pinch of salt and pepper. Pulse until the mixture is finely chopped.
3. With the food processor running, slowly pour in the olive oil until the pesto is smooth and well combined.
4. Once the water is boiling, add the strangozzi pasta and cook according to package instructions, or until al dente.
5. Drain the pasta and reserve 1/2 cup of the pasta water.
6. In a large mixing bowl, combine the cooked pasta with the pesto and reserved pasta water. Toss until the pasta is well coated with the pesto.
7. Serve hot, garnished with additional Parmesan cheese and fresh basil leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boiling water for pasta
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 600
- Fat: 45g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Instead of walnuts, you can use pine nuts or almonds.
- Instead of strangozzi pasta, you can use spaghetti or linguine.
Variations:
- Add a handful of cherry tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute the basil leaves with arugula or spinach for a different twist on the classic pesto.
Tips and tricks:
- Toast the walnuts before making the pesto for a deeper, nuttier flavor.
- Reserve some extra pesto to use as a spread on sandwiches or as a dip for vegetables.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the pasta, simply microwave it for 1-2 minutes or reheat it in a pan on the stove over low heat.
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 crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pesto is too thick, add more olive oil or pasta water to thin it out.
- If the pasta is too dry, add more pesto or pasta water to moisten it.
Food safety advice:
- Make sure to cook the pasta to the recommended time to avoid any potential foodborne illnesses.
Food history:
- Strangozzi pasta is a traditional pasta from the Umbria region of Italy.
- Pesto originated in Genoa, Italy, and is traditionally made with basil, pine nuts, Parmesan cheese, garlic, and olive oil.
Flavor profiles:
- The walnuts in the pesto add a nutty, earthy flavor to the dish.
- The Parmesan cheese adds a salty, umami flavor to the pesto.
Serving suggestions:
- Serve the pasta hot as a main dish for lunch or dinner.
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Region: Italian