Trenette al Pesto with a Twist

Ingredients

• 300g (10.5 oz) trenette pasta 300g (10.5 oz) trenette pasta
• 2 cups (60g) fresh basil leaves 2 cups (60g) fresh basil leaves
• 3 cloves of garlic 3 cloves of garlic
• 1/4 cup (35g) pine nuts 1/4 cup (35g) pine nuts
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Zest of 1 lemon Zest of 1 lemon
• 1 cup (150g) cherry tomatoes 1 cup (150g) cherry tomatoes
• 3 tablespoons olive oil 3 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (total), 5g (saturated)
• Carbohydrates: 45g (total), 3g (sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pot, bring salted water to a boil and cook the trenette pasta according to package instructions until al dente.
3. 3.
   In the meantime, prepare the pesto sauce. In a food processor, combine the basil leaves, garlic cloves, pine nuts, Parmesan cheese, lemon zest, salt, and pepper. Pulse until well combined.
4. 4.
   Slowly drizzle in the olive oil while the food processor is running until the pesto reaches a smooth and creamy consistency.
5. 5.
   In a separate baking dish, toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven for 10-15 minutes until they are slightly blistered.
6. 6.
   Drain the cooked pasta and return it to the pot. Add the pesto sauce and roasted cherry tomatoes. Toss until the pasta is evenly coated.
7. 7.
   Serve hot and garnish with additional Parmesan cheese and fresh basil leaves, if desired.

Treat your ingredients with care...

• Basil leaves — Make sure to use fresh basil leaves for the best flavor. Avoid using wilted or discolored leaves.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their nutty flavor.
• Cherry tomatoes — Drizzle the cherry tomatoes with olive oil before roasting to ensure they become tender and slightly caramelized.

Tips & Tricks

• For a creamier pesto sauce, add a splash of heavy cream or a dollop of Greek yogurt.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the pesto sauce.
• Feel free to substitute the trenette pasta with linguine or spaghetti if desired.
• To make the dish more substantial, add grilled chicken or shrimp to the pasta.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Trenette al Pesto with a Twist hot, garnished with additional Parmesan cheese and fresh basil leaves. Pair it with a side salad or crusty bread for a complete meal.

Presentation advice

Plate the pasta elegantly, ensuring that the vibrant green color of the pesto stands out. Garnish with a sprinkle of Parmesan cheese and a few fresh basil leaves for an appealing presentation.