The basis
Almost every pasta pesto consists of a few necessary ingredients: pasta, grated cheese, salt and pepper and, of course, the most important ingredient, pesto! You cook the pasta, add pesto for the taste and top it off with salt and pepper and some grated cheese. Is this how you usually make your pasta pesto? Then be sure to read the following tips, because there is still a lot to improve!
The pasta
Let's be honest, as a student you probably grab the first bag of pasta you find in your cupboard. But actually, the type of pasta you choose is quite important! If you have the luxury of choice, opt for penne, fusilli or farfalle. The pesto sauce sticks best to these types of pasta because of their particular shape, making them easy to eat with each bite rich in flavour! To enjoy your pasta optimally, it is best to cook it al dente.
Adding vegetables
The basic recipe for pasta pesto is tasty, but not that healthy. An easy way to make your pasta pesto more nutritious is to add vegetables. First of all, you can add the flavour enhancers onion and garlic, which really shouldn't be missing from any meal. You fry these in the pan, after which you add the pesto. Personally, I find cherry tomatoes a tasty addition. Fry them briefly so they burst open a little. Broccoli, zucchini or mushrooms are also great additions. Finally, serve it with some arugula and your roommates will definitely be impressed.
Qualitative ingredients
We all know that students don't have the biggest budget to spend. But with a few smart choices, you can give your pasta pesto quite an upgrade. For example, replace grated cheese with Parmesan cheese for a rich flavour. Furthermore, the pesto is of course the backbone of this recipe, so it is best to choose one of good quality; for example, pesto from the fresh produce department of the supermarket.
Homemade pesto
Making your own pesto is easier than you think and it is really worth it! There's nothing wrong with a jar from the supermarket, but homemade pesto really is a game changer. The recipe is as follows: roast 75 grams of pine nuts in a dry frying pan. Then combine it with 75 grams of Parmesan cheese and 50 grams of basil leaves in a food processor and blend until it becomes a puree. Then add about 150 millilitres of extra-virgin olive oil. Add salt and pepper to taste and voila, your homemade pesto is ready! You can read the whole recipe here.
Unfortunately, pine nuts are not that cheap, especially not for a student! Fortunately, you can save on this with the following smart tip. In the supermarket, pine nuts are sold in several departments, including the baking, salad and nut department. It is important to pay attention to the price per kilo, which is often the lowest in the nut department!
Variations
With pasta pesto, you can go in any direction! Personally, I always like to make the sauce a bit creamier by adding some cooking cream or crème fraîche, for example. You can also choose to add proteins, for example with chicken fillet pieces or a meat substitute. For cheese lovers: pieces of mozzarella are also a tasty addition. If you want something different, try red pesto made from sun-dried tomatoes. This way, you can endlessly vary and adjust your pasta pesto to your taste!
Leftovers
If (on the rare occasion 😉) you have any leftover pasta pesto, you can store it sealed in the fridge for a day and reheat it the next day for lunch or dinner. Or freeze your leftovers, so they stay fresh even longer (about three months). This might come in handy if you don't feel like cooking later!
Whether you want to make a quick meal or impress your roommates, friends or family, you can always put a tasty pasta pesto on the table with these tips. Enjoy your meal!
