| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 645 | 45g | 10g | 50g |
| sugars | fibre | protein | salt |
| 4g | 9g | 20g | 0.9g |
There’s a kind of magic that takes place in the kitchen when tradition meets creativity, like the flavors melding and tangling in a bowl of Oregano Pesto Pasta. This recipe not only harbors the zest and tang of my favorite Montana rancher’s dishes, but it also dips its toes into the expansive world of Mediterranean cuisine. The result? A dish that marries the hearty palate of the American west and the fresh, vibrant flavors of Italian cuisine.
The Taste Adventure
Every ingredient brings something special to the table. Handfuls of fresh oregano leaves transform into a vibrant pesto, their herbaceous flavor punctuated by the nuttiness of pine nuts and the sharpness of Parmesan. The cherry tomatoes and red onions offer a tangy sweetness, working in harmony with the silky avocados and olives. Swirls of spaghetti pasta serve as a canvas, carrying these flavors in every forkful.
This recipe allows for versatility, a feature I highly value in cooking. Feel adventurous and swap out the olives with sun-dried tomatoes for an extra punch, or perhaps sub in spinach for oregano in the pesto for a different yet equally delicious twist.
Healthy & Hearty
Oregano Pesto Pasta isn’t just a flavor triumph, it’s a health win too. The hero of the dish – oregano, contributes an abundance of antioxidants. Olives, avocado, and extra virgin olive oil serve as sources of monounsaturated fats, beneficial for heart health. High-fiber ingredients like the pasta and vegetables aid digestion whilst the feta and parmesan provide a beneficial dose of protein and calcium.
This is a dish that would sit proudly alongside a classic tossed salad or a beautifully grilled fish with citrus. It’s a great option whether you’re throwing a summer garden party or you just want a satisfying, nutritious meal for yourself.
Some recipes are more than just instructions for a meal. They’re stories entwined with heritage and imbued with lessons from the culinary world. The Oregano Pesto Pasta is a symbol of my love for fusion in food – honoring traditions while welcoming new flavors. It’s a dish I am always eager to prepare and even more excited to share.
What You’ll Need
- 2 cups fresh oregano leaves
- 1/2 cup Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, peeled
- Salt and pepper to taste
- 1 pound spaghetti pasta
- 2 cups cherry tomatoes, halved
- 1 cup canned olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 2 ripe avocados, sliced
- Juice of 1 lemon
Method
Step One
Start by preparing the pasta. In a large pot, boil water and add a pinch of salt. Once the water is boiling, add the spaghetti pasta and cook until it’s al dente, about 8-10 minutes. Drain the pasta and set it aside.
Step Two
While the pasta is cooking, you can begin making the pesto. Combine the fresh oregano leaves, Parmesan cheese, pine nuts, garlic cloves, and half of the olive oil in a food processor. Process until the ingredients are finely chopped. Slowly add the rest of the olive oil while continuously processing. Season the pesto with salt and pepper to taste.
Step Three
In a large bowl, add the cooked pasta. Pour over the oregano pesto and toss well to ensure the pasta is fully coated.
Step Four
Next, add the cherry tomatoes, sliced olives, crumbled feta cheese, and thinly sliced red onion to the pasta. Toss again to combine all the ingredients.
Step Five
In a small bowl, toss the sliced avocados with the juice of 1 lemon to prevent them from browning. Add the avocados to the pasta and gently toss one final time.
Step Six
Now your Oregano Pesto Pasta is ready to serve. Enjoy this delicious dish warm, or refrigerate for a refreshing cold pasta salad.
