Chilli-pesto pasta
Ever wondered what happens when you bring together the fiery flair of chili and the aromatic allure of pesto? You get the dynamic duo known as Chilli-pesto pasta. A favorite of many at AH7, this dish combines zest and zestiness in each bite. Read on to find out how to create this plate of pure perfection!
Ingredients
Chilli-Pesto Pasta Ingredients:
- Pasta: 8 oz (227g)
- Fresh red chillies, deseeded and finely chopped: 2
- Basil leaves, fresh: 2 cups (approx. 480ml)
- Olive oil: 4 tbsp (60ml)
- Pine nuts: 2 tbsp (30g)
- Garlic, minced: 2 cloves
- Parmesan cheese, grated: 1/2 cup (45g)
- Salt: 1 tsp (5g)
- Lemon zest and juice: from 1 lemon
Preparation Time:
Active: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Serves 4
Nutritional Facts (Per Serving):
- Calories: 320
- Protein: 11g
- Carbohydrates: 40g
- Fats: 13g
- Fiber: 2g
- Sugars: 3g
- Sodium: 290mg
Cooking Instructions
1. Start by boiling a pot of water.
2. Add a pinch of salt and the pasta.
3. Cook until al dente, usually around 8-10 minutes.
4. In the meantime, in a blender, combine chillies, basil, half of the olive oil, pine nuts, garlic, parmesan cheese, and a squeeze of lemon juice.
5. Blitz until you get a smooth paste. This is your chilli-pesto!
6. In a pan, heat the remaining olive oil.
7. Add the chilli-pesto and stir for 2-3 minutes, letting the aroma fill your kitchen.
8. Once the pasta is cooked, drain it and keep aside a cup of pasta water.
9. Mix the pasta into the pan with chilli-pesto, adding pasta water as needed to achieve the desired consistency.
10. Garnish with lemon zest and serve hot.
Tips for a Perfect Chilli-Pesto Pasta:
1. Adjust the amount of chilli according to your heat preference.
2. Reserve pasta water; it’s great for adjusting the consistency of the sauce.
3. Use fresh basil leaves for the best flavor.
4. Don’t overcook the pasta; al dente is key!
Serving Suggestions:
- A side of garlic bread pairs beautifully with the zest of Chilli-pesto pasta.
- Consider pairing with a light green salad to balance out the heat.
- Freshly grated parmesan on top? Always a good idea!
- A squeeze of fresh lemon juice right before serving can elevate the freshness.
FAQs
1. What type of pasta works best for the Chilli-Pesto Pasta recipe?
While the recipe doesn’t specify a particular type, linguine, spaghetti, or penne would be ideal choices. However, feel free to use your favorite pasta.
2. Can I use jarred pesto for this dish?
Fresh homemade pesto gives the best flavor. But if you’re short on time, you can use jarred pesto and add red chillies for the kick.
3. Are the red chillies essential for the dish?
Red chillies provide the fiery element. But if you’re not keen on too much heat, you can reduce the quantity or skip them.
4. Can I use a food processor instead of a blender for the pesto?
Absolutely! A food processor might even give you better control over the consistency of the pesto.
5. How can I store any leftover Chilli-Pesto Pasta?
You can refrigerate the pasta in an airtight container for up to 3 days. Reheat on the stove or microwave, adding a little water or olive oil to refresh the sauce.
6. I’m dairy-free. Any substitute for the parmesan cheese?
You can skip the cheese or use a vegan/dairy-free parmesan cheese available at many grocery stores.
7. Is there a nut-free alternative to pine nuts in the pesto?
Certainly! While pine nuts add a distinctive taste, you can use sunflower seeds or even cashews as a substitute.
8. The lemon zest is only for garnishing, right?
Primarily, yes. But it also adds a zesty freshness to the pasta. So, while it’s garnishing, it’s also flavorful.
9. What if I only have dried basil? Can I use that?
Fresh basil is preferred for its vibrant taste. However, if you only have dried basil, use it sparingly (about one-third the amount) as its flavor is concentrated.
10. Can I add protein to the Chilli-Pesto Pasta?
Definitely! Grilled chicken, prawns, or even tofu can be great additions to make the dish more wholesome.
CHILLI-PESTO PASTA
Nutritions
Ingredients
- Pasta: 8 oz 227g
- Fresh red chillies deseeded and finely chopped: 2
- Basil leaves fresh: 2 cups (approx. 480ml)
- Olive oil: 4 tbsp 60ml
- Pine nuts: 2 tbsp 30g
- Garlic minced: 2 cloves
- Parmesan cheese grated: 1/2 cup (45g)
- Salt: 1 tsp 5g
- Lemon zest and juice: from 1 lemon
Instructions
- Start by boiling a pot of water.
- Add a pinch of salt and the pasta.
- Cook until al dente, usually around 8-10 minutes.
- In the meantime, in a blender, combine chillies, basil, half of the olive oil, pine nuts, garlic, parmesan cheese, and a squeeze of lemon juice.
- Blitz until you get a smooth paste. This is your chilli-pesto!
- In a pan, heat the remaining olive oil.
- Add the chilli-pesto and stir for 2-3 minutes, letting the aroma fill your kitchen.
- Once the pasta is cooked, drain it and keep aside a cup of pasta water.
- Mix the pasta into the pan with chilli-pesto, adding pasta water as needed to achieve the desired consistency.
- Garnish with lemon zest and serve hot.
Notes
- A side of garlic bread pairs beautifully with the zest of Chilli-pesto pasta.
- Consider pairing with a light green salad to balance out the heat.
- Freshly grated parmesan on top? Always a good idea!
- A squeeze of fresh lemon juice right before serving can elevate the freshness.
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