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Pasta with Three Pesto

17/11/2023

I can explain how to prepare Pasta with Three Pesto! This dish is a delicious variation that combines three different types of pesto to create a rich and nuanced flavor. Traditionally, pesto alla genovese is made with basil, but here we will also add a red pesto and a walnut pesto for a truly unique mix. Let’s start with the ingredients.

Ingredients

  • 320 g of pasta of your choice (penne, fusilli, spaghetti, etc.)
  • Salt to taste

For the Pesto alla Genovese:

  • 1 bunch of fresh basil
  • 2 cloves of garlic
  • 30 g of pine nuts
  • 50 g of grated Parmesan cheese
  • 20 g of grated Pecorino Romano cheese
  • 100 ml of extra virgin olive oil
  • Salt to taste

For the Walnut Pesto:

  • 100 g of walnuts
  • 1 clove of garlic
  • 50 ml of cream (for vegan diets, a plant-based cream can be used)
  • 30 ml of extra virgin olive oil
  • Salt to taste

For the Red Pesto:

  • 100 g of sun-dried tomatoes in oil
  • 1 clove of garlic
  • 20 g of almonds (or pine nuts)
  • 50 g of grated Parmesan cheese (for a vegan option, this can be omitted)
  • 50 ml of extra virgin olive oil
  • A pinch of chili pepper (optional)

Preparation

  1. Begin by preparing the three pestos separately. For the green pesto, wash and dry the basil leaves, then place them in a mortar (or food processor) with garlic, pine nuts, Parmesan, Pecorino, a pinch of salt, and the oil. Crush or blend until you get a smooth cream.

  2. For the walnut pesto, chop the walnuts and garlic in a food processor, add the cream and oil, then blend until you get a creamy and even consistency. Adjust the salt to taste.

  3. For the red pesto, blend the sun-dried tomatoes with garlic, almonds, Parmesan, the oil, and, if desired, a little chili pepper to add a spicy touch.

  4. Cook the pasta in plenty of salted water following the package instructions to achieve an al dente texture. Drain the pasta and keep some of the cooking water.

  5. Mix the pasta with the three pestos, adding a little cooking water to make the sauce creamier. Be careful to balance the three flavors according to your preference.

  6. Serve the well-seasoned pasta in deep dishes, possibly garnishing with some fresh basil leaves or some walnut pieces to visually distinguish the three pestos.

Curiosity

The combination of flavors in the dish is designed to surprise the palate with the sweetness of the walnuts, the intensity of the basil, and the brightness of the sun-dried tomatoes. Each pesto has its roots in different areas of Italy: pesto alla genovese from Liguria, walnut pesto could be associated with the use of this nut in various Italian regions, while the red pesto is a Sicilian and broader Mediterranean variant.

Enjoy your meal!

Pasta with Three Pesto