Triple-threat Pesto Noodles

Triple-threat Pesto Noodles Recipe from Italy - Delicious and Easy

Region / culture: Italy | Servings: 4

Introduction

Triple-threat Pesto Noodles is a delicious and easy-to-make pasta dish that combines the flavors of pesto sauce, garlic, and cheese. This recipe is perfect for a quick weeknight dinner or a special occasion.

History

Pesto noodles have been a popular dish in Italian cuisine for centuries. The combination of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil creates a flavorful and aromatic sauce that pairs perfectly with pasta.

Ingredients

4 cups of water
a dash of oil
salt and freshly ground black pepper
1 tsp of pesto butter
1 tsp of unsalted butter
6 oz (170 g) of wide egg noodles
1 large chopped garlic clove
1.5 tbsp of pesto sauce
grated hard cheese

How to prepare

Boil water in a saucepan with a dash of oil and salt.
Melt Pesto Butter and unsalted butter in a skillet.
Add egg noodles to the boiling water (I used half pesto egg noodles and half regular).
Saute garlic in the skillet, then add pesto sauce.
While the pasta cooks, spoon pasta broth into the skillet until the mixture is smooth.
Drain the pasta, mix it with the pesto sauce, add some grated hard cheese, and season with salt and freshly ground black pepper.
Enjoy!

Variations

Add grilled chicken or shrimp for extra protein.
Substitute the egg noodles with whole wheat or gluten-free pasta.
Use different herbs such as cilantro or parsley for a unique flavor.

Cooking Tips & Tricks

Be sure to cook the pasta al dente to ensure the perfect texture.

- Use fresh ingredients for the pesto sauce for the best flavor.

- Adjust the amount of garlic and cheese to suit your taste preferences.

- Reserve some pasta water to help create a smooth sauce.

Serving Suggestions

Serve the Triple-threat Pesto Noodles with a side salad and crusty bread for a complete meal.

Cooking Techniques

Boil the pasta in salted water until al dente.

- Saute the garlic in butter for a fragrant base.

- Mix the pesto sauce with pasta water for a creamy consistency.

Ingredient Substitutions

Use store-bought pesto sauce instead of homemade.

- Substitute Parmesan cheese with Pecorino Romano or Asiago cheese.

- Use olive oil instead of butter for a lighter dish.

Make Ahead Tips

Prepare the pesto sauce in advance and store it in the refrigerator for up to a week. Cook the pasta just before serving for the best texture.

Presentation Ideas

Garnish the Triple-threat Pesto Noodles with fresh basil leaves and a sprinkle of grated cheese for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Pinot Grigio or Sauvignon Blanc for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Calcium: 100mg per serving

Iron: 2mg per serving

Vitamin C: 2mg per serving

Alergens

Contains: Dairy, Wheat, Nuts

Summary

This dish is a good source of carbohydrates, fats, and proteins. It also provides essential vitamins and minerals such as calcium and iron.

Summary

Triple-threat Pesto Noodles is a flavorful and satisfying pasta dish that is easy to make and perfect for any occasion. Enjoy the combination of pesto sauce, garlic, and cheese in every bite!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Triple-threat Pesto Noodles. It was a warm summer day and I was visiting my friend Margaret, who was known for her delicious homemade pesto. As soon as I walked into her kitchen, I was hit with the intoxicating aroma of basil, garlic, and Parmesan cheese.

Margaret greeted me with a smile and a twinkle in her eye. "I have a new recipe to share with you today," she said, gesturing towards a large bowl of spaghetti coated in a vibrant green pesto sauce. "I call it Triple-threat Pesto Noodles because it packs a triple punch of flavor."

I watched as Margaret expertly tossed the noodles in the pesto, coating each strand evenly. She then topped the dish with a sprinkle of toasted pine nuts and a generous grating of Parmesan cheese. My mouth watered at the sight and I couldn't wait to taste it.

As I took my first bite, I was blown away by the explosion of flavors in my mouth. The basil was fresh and herbaceous, the garlic added a subtle kick, and the Parmesan brought a rich creaminess to the dish. It was like nothing I had ever tasted before.

I begged Margaret for the recipe and she happily obliged. She walked me through each step, from toasting the pine nuts to blending the basil and garlic into a smooth paste. I scribbled down notes furiously, determined to recreate this dish in my own kitchen.

Over the years, I made Triple-threat Pesto Noodles countless times, tweaking and perfecting the recipe with each batch. I shared it with friends and family, who all raved about its deliciousness. It became a staple at family gatherings and dinner parties, earning me a reputation as a talented cook.

As time went on, I began to experiment with different variations of the recipe. I added sun-dried tomatoes for a sweet and tangy twist, or swapped out the pine nuts for walnuts for a nuttier flavor. Each iteration was met with praise and requests for the recipe.

One day, while visiting my Aunt Rose, I decided to surprise her with a batch of Triple-threat Pesto Noodles. As she took her first bite, her eyes widened in delight. "This is the best pesto pasta I've ever had!" she exclaimed. "You must give me the recipe."

I chuckled at her enthusiasm and gladly shared the recipe with her. Aunt Rose, who was an excellent cook in her own right, put her own spin on the dish by adding roasted red peppers and artichoke hearts. She called it Triple-threat Pesto Noodles with a Mediterranean twist.

I was inspired by Aunt Rose's creativity and decided to try my hand at incorporating new ingredients into the recipe. I experimented with roasted garlic for a milder flavor, or spinach for added nutrients. Each variation brought a new dimension to the dish, keeping it fresh and exciting.

As the years passed, I continued to make Triple-threat Pesto Noodles, always finding ways to elevate and improve upon the recipe. It became a labor of love, a testament to my passion for cooking and sharing delicious meals with loved ones.

Now, as I sit in my cozy kitchen, the fragrant scent of basil and garlic wafting through the air, I can't help but smile at the memories attached to this recipe. It has brought me joy, laughter, and connection with those I hold dear.

And as I prepare a fresh batch of Triple-threat Pesto Noodles to share with my grandchildren, I know that this recipe will continue to be a source of love and comfort for generations to come. Cooking is not just about following a recipe, but about creating memories and building traditions that will last a lifetime.