Pesto Pasta Recipe
Ingredients:
For the Pesto Sauce:
2 cups fresh basil leaves (packed)
1/2 cup grated Parmesan cheese
1/2 cup pine nuts (lightly toasted)
2-3 cloves garlic (peeled)
1/2 cup extra-virgin olive oil (more if needed for consistency)
Salt and pepper to taste
Optional: A squeeze of fresh lemon juice for brightness
For the Pasta:
12 oz (340 g) long pasta (such as spaghetti, linguine, or bucatini)
Salt (for boiling water)
1-2 tablespoons of olive oil (to coat the pasta after boiling)
For Garnishing:
Fresh basil leaves (whole or torn)
Pine nuts (extra for sprinkling)
Parmesan cheese (finely grated)
Instructions:
Prepare the Pesto Sauce:
Step 1: Lightly toast the pine nuts in a dry skillet over medium heat, shaking the pan frequently until they are golden brown and fragrant. Be careful not to burn them. Set aside to cool.
Step 2: In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Pulse a few times until the ingredients are coarsely chopped.
Step 3: Slowly drizzle in the olive oil while the processor is running, blending until the mixture becomes smooth and creamy. You may need to stop and scrape down the sides of the bowl to ensure everything is evenly combined.
Step 4: Season the pesto with salt and pepper to taste. If you prefer a slightly tangy flavor, add a squeeze of fresh lemon juice. Set the pesto aside.
Cook the Pasta:
Step 1: Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per 4 quarts (4 liters) of water for proper seasoning.
Step 2: Add the pasta to the boiling water and cook according to the package instructions until al dente (firm to the bite). Stir occasionally to prevent sticking.
Step 3: Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.
Step 4: Transfer the drained pasta to a large mixing bowl, drizzle with 1-2 tablespoons of olive oil, and toss to prevent sticking. Let the pasta cool slightly.
Combine the Pasta and Pesto:
Step 1: Add the prepared pesto sauce to the pasta. If the pesto seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you achieve a smooth, glossy coating on the pasta.
Step 2: Gently toss the pasta with the pesto until every strand is evenly coated with the sauce.
Create the Spiral Sculpture:
Step 1: To replicate the spiral sculpture effect, carefully twist long strands of pasta into a spiral or mound on the serving plate. You can use tongs or a fork to help shape the pasta into an elegant, flowing form.
Step 2: Place fresh basil leaves around the base of the pasta mound to create a natural foundation. Scatter extra pine nuts on top of the basil leaves.
Step 3: Finish the dish by sprinkling finely grated Parmesan cheese over the pasta, allowing it to cling to the pesto and add golden glints of color.
Serve:
Serve the pesto pasta immediately, either as a standalone dish or alongside your favorite Italian sides like garlic bread or a fresh Caprese salad.
Tips:
For a Creamier Pesto: You can add a spoonful of ricotta cheese or a touch of heavy cream to the pesto when blending for a richer texture.
Customize Your Pasta: Feel free to experiment with different pasta shapes, such as fusilli, which can hold the pesto sauce even better.
Add Protein: For a heartier dish, consider adding grilled chicken, shrimp, or roasted vegetables to the pasta before twisting it into the spiral form.
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