Tocosh Pesto Pasta

Recipe

Tocosh Pesto Pasta

Ligurian Twist: Tocosh Pesto Pasta

4.3 out of 5

Indulge in the flavors of Ligurian cuisine with this unique twist on a classic Peruvian dish. Tocosh Pesto Pasta combines the traditional Peruvian ingredient, tocosh, with Ligurian pesto to create a fusion of flavors that will transport you to the coastal region of Liguria.

Jan Dec
Potato Dish› Tocosh
Cuisine of the Americas› South American cuisine› Peruvian cuisine
European cuisine› Mediterranean cuisine› Italian cuisine› Ligurian cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta), Nut-free, Egg-free, Soy-free

Allergens

Dairy (Parmesan cheese), Nuts (pine nuts)

Not suitable for

Vegan (due to the use of Parmesan cheese)

Ingredients

In this adaptation, the traditional Peruvian dish of Tocosh is transformed into a Ligurian-inspired pasta dish. The original dish typically uses tocosh as a main ingredient, while in this recipe, tocosh is incorporated into a pesto sauce. The addition of Ligurian pesto, with its fresh basil and Parmesan cheese, adds a new layer of flavor to the dish. The pasta is also cooked al dente, a characteristic of Ligurian cuisine, to ensure a perfect texture. We alse have the original recipe for Tocosh, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 20g, 5g
  • Carbohydrates (total, sugars): 55g, 2g
  • Protein: 15g
  • Fiber: 5g
  • Salt: 1g

Preparation

  1. 1.
    Cook the pasta in boiling salted water until al dente. Drain and set aside.
  2. 2.
    In a separate pot, bring the water to a boil. Add the tocosh and cook for 10 minutes. Drain and set aside.
  3. 3.
    In a food processor, combine the cooked tocosh, basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth.
  4. 4.
    In a large bowl, toss the cooked pasta with the tocosh pesto sauce until well coated. Season with salt to taste.
  5. 5.
    Serve the Tocosh Pesto Pasta warm and garnish with additional Parmesan cheese, if desired.

Treat your ingredients with care...

  • Tocosh — Make sure to cook the tocosh thoroughly according to the instructions to remove any potential toxins and enhance its flavor.

Tips & Tricks

  • If you can't find tocosh, you can substitute it with fermented black garlic for a similar tangy flavor.
  • Toast the pine nuts before blending them to enhance their nutty taste.
  • For a creamier texture, add a splash of heavy cream to the pesto sauce.

Serving advice

Serve the Tocosh Pesto Pasta as a main course accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the Tocosh Pesto Pasta with a sprinkle of freshly grated Parmesan cheese and a few basil leaves for an elegant touch.

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