| Prep: 20 mins | Cook: 12 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 34.1g | 6.4g | 52.2g |
| sugars | fibre | protein | salt |
| 6.8g | 3.1g | 14.1g | 0.4g |
Born and raised in the sunny valleys of California, my appreciation for fresh and healthy ingredients undoubtedly comes to life in this glorious plate of Scallion Pesto Pasta. This pasta recipe strikes the perfect balance between indulgence and nutrition, featuring a generous helping of veggies, aromatic herbs, tantalizing fruit, and the lightest touch of cheese. An exquisite blend of the West Coast’s health-conscious approach with the heartwarming comfort of a classic pasta dish.
A Nod to Traditional Italian Fare
Inspired by the cozy Italian pasta dishes we all know and love, this Scallion Pesto Pasta adds a deliciously unique spin to something familiar. Its vibrant scallion and basil pesto bring to mind delightful summer evening meals in the Tuscan countryside. And let’s not forget how the aromatic pine nuts artfully blended into the sauce echo the timeless Pesto Genovese. Yet, the introduction of a fresh fruit topping catapults this recipe to a whole new level, adding a surprisingly pleasant tangy kick that beautifully complements the traditionally savory notes.
The Power of Fresh Ingredients
The strength of this dish lies in the symphony of flavors and textures created by the fresh ingredients. The scallions, well-known for their beneficial properties, provide a soft, oniony tang. The basil leaves, full of antioxidants, perfumes the pasta with its distinctive aromatic profile. Notably, using olive oil, laden with healthy fats, marries these flavors beautifully.
Pair this pasta with a glass of crisp Chardonnay and a side of sourdough garlic bread. You’ll find it’s the perfect way to make any weekday feel like an indulgent stay at a sunny vineyard retreat, without sacrificing your well-being.
As a mother of three adopted children, recipes like this Scallion Pesto Pasta are a godsend. They offer a way to introduce a variety of veggies into my kid’s diet, with a tasty twist they’re sure to love! Exotic yet comforting, healthy yet delicious, it’s the epitome of my California fusion cuisine mantra.
What You’ll Need
- 12 ounces of spaghetti pasta
- 1 cup of scallions, finely chopped
- 1 cup of packed fresh basil leaves
- 2 cloves of garlic
- 1/3 cup of pine nuts
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of extra virgin olive oil
- Salt and black pepper to taste
- 2 cups of chopped fresh fruit (like strawberries or mangoes)
Method
Step One
Start by boiling a large pot of salted water over high heat. Once the water begins to boil, add the spaghetti pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, keeping it warm.
Step Two
While the pasta is cooking, prepare the scallion pesto. Combine the scallions, fresh basil leaves, garlic cloves, pine nuts, grated Parmesan cheese, and a pinch of salt and pepper in the bowl of a food processor.
Step Three
Pulse the mixture several times until it is coarsely chopped. Gradually add the olive oil while the food processor is running, until the mixture becomes smooth and creamy.
Step Four
Taste the pesto and adjust seasonings by adding more salt, pepper or Parmesan cheese as per your preference.
Step Five
Toss the cooked spaghetti pasta with the scallion pesto ensuring the pasta is well coated. If necessary, add more pesto or some pasta cooking water to reach desired consistency.
Step Six
Serve the scallion pesto pasta warm and garnished with extra Parmesan cheese. On the side, serve the chopped fresh fruit as a refreshing contrast to the savory pasta dish.
