| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 5g | 60g |
| sugars | fibre | protein | salt |
| 3g | 4g | 15g | 0.8g |
Anyone who knows me knows about my love for the Sculpit Pesto Pasta, a beauty of a dish that combines the flavorful punch of basil with the unique gentle spiciness of sculpit or arugula. This recipe is the result of my Californian upbringing, with its beautiful farms and fresh produce, and my Gujarati roots that hold a rich tapestry of spices and flavors.
The Flavorful Fusion
The incorporation of sculpit, a fairly unknown Italian green, brings a delightful surprise to the palate, offering a spice similar to that of arugula but with a more pronounced flavor. It beautifully complements the tang of fresh basil leaves – a common ingredient in many Indian recipes, lending the dish a global appeal. Also as a pesto lover, the garlic, pine nuts, and Parmesan add that rich, velvety texture and flavor reminiscent of my favorite Italian recipes.
Pairing Possibilities
Pairing this dish? Well, it’s quite versatile. If you want to carry on the Italian theme for your menu, I’d suggest going for a classic caprese salad to start off and maybe a light panna cotta for dessert. If you want to bring in a little bit of that Indian-American fusion I’m so fond of, try a tandoori chicken starter, it offers just the right note of smoky, tangy flavor to balance the rich pasta.
Healthful and Wholesome
There is more to this dish than just the exquisite flavors. The health benefits are substantial too. Sculpit and basil are packed with nutrients like Iron, Vitamin K, and antioxidants. Combining that with the healthy fats from olive oil and cheese, this dish is an epitome of balance – something I strive for not only in my cooking but also in my life. You can check out more about the health benefits of these ingredients here and here.
Sculpit Pesto Pasta – it’s where my passion for Indian-American fusion cuisine, my lifelong love of farm-fresh Californian produce, and my fervor for healthy, flavorful meals come together in harmony. I hope you fall in love with it just as deeply as I have.
What You’ll Need
- 1 pound of spaghetti
- 2 cups of sculpit or arugula leaves
- 1 cup of fresh basil leaves
- 2 cloves of garlic, peeled
- 1/2 cup of pine nuts, toasted
- 1/2 cup of freshly grated Parmesan cheese
- 1/2 cup of extra virgin olive oil
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1 cup of cherry tomatoes, halved
Method
Step One
To begin with this dish, start boiling a large pot of salted water. Once the water is boiling, add the spaghetti and cook tall al dente or according to the instructions on the packaging. When the spaghetti is cooked, drain the water and set it aside.
Step Two
During the cooking of the spaghetti, you can prepare the pesto. Start by toasting the pine nuts. You can do this by placing a pan over medium heat, adding the pine nuts and toasting them until they turn golden brown. Constantly stir them to avoid burning.
Step Three
Next, in a food processor or a blender, combine sculpit or arugula leaves, fresh basil leaves and the peeled garlic cloves. Process until everything is finely chopped.
Step Four
Once the above mixture is ready, add the toasted pine nuts, freshly grated Parmesan cheese, sea salt and freshly ground black pepper to the food processor. While the processor is running, gradually pour in the extra virgin olive oil until the pesto is smooth.
Step Five
In a large bowl, combine the cooked spaghetti and the pesto sauce. Mix well to ensure that all the pasta is coated with the sauce.
Step Six
Finally, add the halved cherry tomatoes to the mix and gently toss to combine. Make sure not to mash the tomatoes. Your sculpit pesto pasta is now ready to serve. Enjoy your meal!
