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Pesto Surprise Recipe

Recipe by Pedro M. A. Neves

This innovative Italian main course features pasta ribbons tossed with a vibrant basil pesto that hides a delightful surprise of roasted walnuts and sun-dried tomatoes beneath the surface. The contrast between the fresh, herbaceous sauce and the sweet-savory elements creates an unexpected depth of flavor that elevates the classic pesto experience. Pesto Surprise Recipe brings together traditional Italian technique with modern flavor combinations for an impressive weeknight or dinner party dish.

Ingredients

• 350g (12 oz) fresh tagliatelle or fettuccine pasta
• 100g (3.5 oz) fresh basil leaves, packed
• 40g (1.4 oz) roasted walnuts
• 30g (1 oz) sun-dried tomatoes in oil, drained
• 50g (1.8 oz) Parmigiano-Reggiano cheese, finely grated
• 4 cloves garlic, minced
• 75ml (5 tablespoons) extra virgin olive oil
• 30ml (2 tablespoons) fresh lemon juice
• 1 tablespoon balsamic vinegar
• Salt and black pepper to taste
• 120ml (½ cup) reserved pasta water
• 30g (1 oz) pine nuts for garnish
• Fresh basil leaves for garnish

Instructions

1. Toast the walnut pieces in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate to cool.

2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, approximately 3-4 minutes for fresh pasta.

3. While pasta cooks, combine the fresh basil, toasted walnuts, and sun-dried tomatoes in a food processor. Pulse 4-5 times until roughly combined but still textured, not smooth.

4. Add the minced garlic, grated Parmigiano-Reggiano, and lemon juice to the food processor. Pulse again 3-4 times until just combined.

5. With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the pesto reaches a chunky yet pourable consistency. Stop and scrape down sides as needed.

6. Transfer the pesto to a large mixing bowl. Stir in the balsamic vinegar and season with salt and pepper to taste.

7. Reserve 120ml of pasta cooking water, then drain the pasta thoroughly but do not rinse.

8. Add the warm pasta to the pesto bowl. Toss gently but thoroughly for 2-3 minutes, adding reserved pasta water gradually to achieve a silky sauce consistency that coats each strand.

9. Divide the dressed pasta evenly among four warm serving bowls or plates. Garnish each portion with toasted pine nuts, fresh basil leaves, and a light drizzle of extra virgin olive oil.

Substitutions

• Replace walnuts with roasted almonds or hazelnuts for a different nutty profile and texture
• Substitute sun-dried tomatoes with roasted red bell peppers for a sweeter, fresher variation
• Use dairy-free nutritional yeast instead of Parmigiano-Reggiano for a vegan-friendly version
• Replace pasta with roasted chickpeas or white beans for a protein-forward vegetarian main course

Tips

• Make pesto in a mortar and pestle instead of a food processor if you prefer a more rustic, chunky texture with less oxidation of the basil
• Always reserve pasta water before draining—the starch acts as an emulsifier and creates a silky sauce without cream
• Toast the pine nuts and walnuts separately for added depth; this prevents one from overpowering the other in flavor
• Prepare the pesto just before serving to maintain the brightness of the basil flavor and prevent browning

Pesto originates from Liguria in northwestern Italy, particularly Genoa, where it traditionally combines basil, garlic, pine nuts, and cheese. This modern iteration honors that tradition while incorporating the Italian passion for hidden flavors and seasonal ingredients, reflecting contemporary Italian cooking's evolution beyond classic preparations.

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