Recipe
Tocosh Pesto Pasta
Ligurian Twist: Tocosh Pesto Pasta
4.4 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.
Metadata
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.
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250g (8.8 oz) pasta 250g (8.8 oz) pasta
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2 cups (470ml) water 2 cups (470ml) water
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1 cup (200g) tocosh 1 cup (200g) tocosh
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2 cups (80g) fresh basil leaves 2 cups (80g) fresh basil leaves
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1/4 cup (30g) pine nuts 1/4 cup (30g) pine nuts
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2 cloves garlic 2 cloves garlic
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1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
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1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
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Salt, to taste Salt, to taste
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
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1.Cook the pasta in boiling salted water until al dente. Drain and set aside.
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2.In a separate pot, bring the water to a boil. Add the tocosh and cook for 10 minutes. Drain and set aside.
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3.In a food processor, combine the cooked tocosh, basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth.
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4.In a large bowl, toss the cooked pasta with the tocosh pesto sauce until well coated. Season with salt to taste.
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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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