| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 595 | 41g | 8g | 49g |
| sugars | fibre | protein | salt |
| 5g | 5g | 18g | 0.28g |
The first time I made Catsears Pesto Pasta, I instantly fell in love. The freshness of the vegetables harmoniously bands together with the bold flavors of the pesto, resulting in a dish that is undeniably delicious and heartily satisfying. I couldn’t help but feel that this pasta, in its unique, sumptuous manner, represented my journey as a chef—an amalgamation of my Southern-American upbringing and my Nigerian heritage.
Gourmet Fusions
Growing up in Atlanta, pasta was a household staple—a dish my parents often turned to when seeking comfort and familiarity. Yet, they would always add a touch of personality to it, a hint of the Nigerian spice that they adoringly cherished. The Catsears Pesto Pasta, in that essence, reminds me of my roots. Catsears, a lightly pungent herb prevalent in West Africa, brings a burst of flavor and unique texture to the pesto, reminiscent of my parents’ experimental kitchen days.
Catsears Pesto Pasta is a delightful collision of worlds, resonating the heartiness of the South and the distinctive charisma of West Africa.
Healthful and Delicious
Yet, it’s not just the complex flavor profile that has me reaching out for the recipe every now and then. Packed with fresh vegetables like cherry tomatoes and cucumbers, this pasta is a powerhouse of nutrients. Cucumbers are known for their hydrating properties and antioxidants, while cherry tomatoes are rich in Vitamin C and lycopene—the health benefits are endless!
Moreover, this dish is light and easy on the stomach without forsaking the classic comfort that a pasta dish offers. It’s the best of both worlds, really—taste and health, in a single plate.
This recipe goes particularly well with a fresh, crisp salad. If you favor spice, consider serving it alongside this fiery West African Peanut Chicken recipe. It might also be a versatile vegetarian option to pair with Southern BBQ Spaghetti for a cross-cultural spread. After all, who said gourmet can’t be diverse and dynamic?
Each time you make Catsears Pesto Pasta, be prepared for a sensory journey from Atlanta to Lagos—and all from the comfort of your kitchen.
What You’ll Need
- 1 pound of pasta
- 2 cups of fresh catsears leaves
- 1 cup of fresh basil leaves
- 1/2 cup of pine nuts
- 1/2 cup of parmesan cheese
- 3 cloves of garlic, minced
- 1/2 cup of extra-virgin olive oil
- 1 teaspoon of lemon zest
- 1/4 cup of lemon juice
- 1 cup of cherry tomatoes
- 1 cup of sliced cucumbers
- Salt and pepper to taste
Method
Step One
Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, keeping it warm.
Step Two
While the pasta is cooking, combine the catsears leaves, basil leaves, pine nuts, parmesan cheese, and minced garlic in a food processor. Pulse the mixture until it’s finely chopped.
Step Three
With the food processor running, slowly add the extra-virgin olive oil in a steady stream. Continue processing until the pesto is thoroughly combined.
Step Four
Add the lemon zest and lemon juice to the pesto. Season with salt and pepper to taste. Pulse the food processor a few more times to mix these ingredients into the pesto.
Step Five
Mix the pesto with the cooked pasta. Ensure that pasta is evenly coated with the pesto.
Step Six
Add the cherry tomatoes and sliced cucumbers to the pasta. Toss everything together to combine.
Step Seven
Finally, check the seasoning and adjust if needed. Your Catsears Pesto Pasta is now ready to serve. Enjoy!
