Ingredients with Measurements:
- 1 pound treccia pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- 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 treccia 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, garlic, and olive oil. Pulse until smooth.
3. In a large bowl, toss the cooked pasta with the pesto sauce and sun-dried tomatoes. Season with salt and pepper to taste.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve at room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 38g
- Carbohydrates: 42g
- Protein: 12g
Substitutions for ingredients:
- Treccia pasta can be substituted with any other pasta shape.
- Pine nuts can be substituted with walnuts or almonds.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the basil with spinach or arugula for a different flavor profile.
- Add a splash of lemon juice for a tangy twist.
Tips and tricks:
- Reserve some pasta water to add to the pesto sauce if it's too thick.
- Toast the pine nuts before blending for a nuttier flavor.
- Use high-quality olive oil for the best results.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl or on individual plates.
- Garnish with extra Parmesan cheese and fresh basil leaves.
Garnishes:
- Parmesan cheese
- Fresh basil leaves
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the pesto sauce is too thick, add some pasta water to thin it out.
- If the pasta is too dry, add more pesto sauce or olive oil.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- Fresh, herbaceous, nutty, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Italian