Are you craving a flavorful and satisfying pasta dish? Look no further than this mouthwatering Peruvian Linguine and Pesto recipe from registered dietitian Maya Feller. The combination of traditional Peruvian spices and fresh ingredients creates a delightful twist on the classic Italian dish. This recipe is not only delicious but also packed with nutrients, making it a perfect choice for a wholesome meal.
Peruvian cuisine is known for its bold and diverse flavors, and this linguine and pesto dish is no exception. The star ingredient in this recipe is aji amarillo, a bright yellow pepper commonly found in Peruvian cuisine. Its subtle spiciness adds a unique kick to the traditional pesto sauce, making it an unforgettable culinary experience.
In addition to aji amarillo, this recipe also features other vibrant ingredients such as cilantro, lime juice, and garlic, which further enhance the dish’s complex flavors. The linguine is cooked to perfection and then tossed in the homemade pesto sauce, allowing every strand to be coated in the aromatic and tantalizing flavors.
Not only is this Peruvian Linguine and Pesto recipe a feast for the taste buds, but it’s also a nutritious choice. Maya Feller, a renowned registered dietitian, has carefully crafted this recipe to include a balance of macronutrients, ensuring that it provides a well-rounded meal. The combination of whole wheat linguine, healthy fats from the olive oil, and the protein-packed addition of shredded chicken creates a satisfying dish that will keep you fueled and energized.
So why not take your taste buds on a flavorful journey with this Peruvian Linguine and Pesto recipe from RD Maya Feller? It’s an exciting and delicious twist on the classic Italian dish that will leave you wanting more. Whether you’re a pasta lover or an adventurous eater looking to try something new, this recipe is sure to become a favorite in your household. Get ready to indulge in the vibrant flavors of Peru and enjoy a wholesome and satisfying meal!
Peruvian Linguine and Pesto
- 8 ounces of linguine
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/3 cup of pine nuts
- 2 cloves of garlic
- 1/2 cup of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of sun-dried tomatoes
- 1/4 cup of chopped black olives
- 1/4 cup of crumbled feta cheese
- Cook the linguine according to package instructions. Drain and set aside.
- In a blender or food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, olive oil, salt, and black pepper. Blend until smooth and well combined.
- In a large mixing bowl, toss the cooked linguine with the pesto sauce until evenly coated.
- Add the sun-dried tomatoes, black olives, and feta cheese to the linguine mixture. Toss gently to combine.
- Serve the Peruvian Linguine and Pesto warm, garnished with additional basil leaves if desired.
This Peruvian Linguine and Pesto recipe is a flavorful twist on the classic Italian dish. The pesto sauce is made with fresh basil, Parmesan cheese, pine nuts, garlic, and olive oil, giving it a rich and aromatic taste. The addition of sun-dried tomatoes, black olives, and feta cheese adds a distinctive Peruvian touch to the dish. Serve this delicious linguine and pesto combination as a main course or as a side dish at your next meal. Enjoy!
Tallarines Verdes: Peruvian Linguine and Pesto
Tallarines Verdes is a popular Peruvian dish that combines linguine with a vibrant and flavorful pesto sauce. This dish has its roots in Italian cuisine, but it incorporates unique Peruvian ingredients to create a truly delicious and satisfying meal.
The star of Tallarines Verdes is the pesto sauce. Traditionally made with a combination of basil, spinach, garlic, cheese, and nuts, the Peruvian version adds a twist with the addition of huacatay, a native Peruvian herb. This herb adds a distinct flavor that sets this dish apart from traditional pesto.
To make Tallarines Verdes, start by boiling linguine until it is al dente. While the pasta cooks, prepare the pesto sauce by blending together basil, spinach, huacatay, garlic, Parmesan cheese, and walnuts or pecans. Slowly drizzle in olive oil until the sauce reaches a smooth and creamy consistency.
Once the linguine is cooked, drain it and toss it with the pesto sauce until all the noodles are coated. Serve the Tallarines Verdes with a sprinkle of extra Parmesan cheese on top and a side of fresh bread or a simple salad.
This dish is not only delicious but also nutritious. The combination of herbs, leafy greens, nuts, and olive oil in the pesto sauce provides a good dose of vitamins, minerals, and healthy fats. Plus, the linguine adds carbohydrates for sustained energy.
In Peru, Tallarines Verdes is a beloved comfort food, often enjoyed with family and friends. It is a versatile dish that can be served as a main course or as a side dish with grilled meat or seafood. No matter how you choose to enjoy it, Tallarines Verdes is sure to be a crowd-pleaser.
About this recipe:
Peruvian linguine and pesto is a delicious and unique twist on traditional pesto pasta dishes. This recipe combines Peruvian flavors with classic Italian ingredients to create a mouthwatering fusion dish. The linguine pasta is cooked until al dente and then tossed in a vibrant and flavorful pesto sauce.
The pesto sauce is made with fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil. It is then enhanced with Peruvian ingredients such as aji amarillo paste, huacatay leaves, and queso fresco. These ingredients add a spicy and herbaceous flavor to the pesto, elevating it to a whole new level of deliciousness.
To serve, the linguine is topped with the pesto sauce and garnished with additional Parmesan cheese and pine nuts. The dish can be enjoyed as is or can be served with grilled chicken or shrimp for added protein. This Peruvian linguine and pesto recipe is a perfect combination of flavors and is sure to impress your family and friends.
For the Pesto:
|2 cups fresh basil leaves
|1/2 cup grated Parmesan cheese
|1/4 cup pine nuts
|2 cloves garlic
|1/2 cup extra virgin olive oil
|1/2 teaspoon salt
For the Linguine:
|8 ounces linguine pasta
|1 tablespoon olive oil
|1/2 cup cherry tomatoes
|1/4 cup Kalamata olives, pitted and halved
|1/4 cup red onion, thinly sliced
|1/4 cup crumbled feta cheese
|2 tablespoons fresh parsley, chopped
|1/2 teaspoon crushed red pepper flakes
|1/4 teaspoon salt
|1/4 teaspoon black pepper
Maya’s Prep Tip:
Maya Feller, a registered dietitian and culinary nutritionist, shares her expert tip for preparing Peruvian linguine and pesto.
1. Choose the Right Pasta: Maya recommends using whole wheat or gluten-free linguine for a healthier option. These types of pasta have more fiber and nutrients compared to refined white pasta.
2. Cook the Pasta Al Dente: To achieve the best texture, cook the pasta until it is al dente, which means it is cooked but still firm to the bite. Overcooked pasta can become mushy and lose its flavor.
3. Toast the Nuts: Before making the pesto, toast the nuts such as pine nuts or almonds in a dry skillet over medium heat. Toasting enhances the nutty flavor and adds a crunchy texture to the pesto.
4. Use Fresh Ingredients: For the pesto sauce, it’s important to use fresh basil leaves, garlic cloves, and Parmesan cheese. Fresh ingredients will contribute to a more vibrant and flavorful pesto.
5. Adjust the Consistency: While blending the pesto ingredients, gradually add olive oil until you reach the desired consistency. Maya suggests adding more olive oil for a smoother and creamier pesto or reducing it for a thicker and chunkier pesto.
6. Toss Gently: When combining the cooked pasta with the pesto sauce, be gentle to prevent breaking the linguine. Use tongs or a pasta fork to toss the ingredients together evenly.
7. Top with Fresh Herbs: Before serving, garnish the linguine and pesto with freshly chopped herbs like parsley or basil. This will add an extra burst of freshness and color to the dish.
Follow these tips from Maya Feller to create a delicious and nutritious Peruvian linguine and pesto that will impress your family and friends!
To prepare the Peruvian linguine and pesto, follow these simple steps:
- Cook the linguine according to the package instructions until al dente. Drain and set aside.
- In a food processor, combine the basil, spinach, garlic, almonds, Parmesan cheese, and lemon juice. Pulse until the ingredients are finely chopped.
- While the food processor is running, gradually add the olive oil until the mixture becomes smooth and creamy. Season with salt and pepper to taste.
- Heat a large skillet over medium heat and add the pesto. Cook for 2 minutes, stirring occasionally.
- Add the cooked linguine to the skillet and toss well to coat the pasta with the pesto sauce.
- Remove from heat and serve the Peruvian linguine and pesto with a sprinkle of Parmesan cheese on top.
Enjoy your delicious Peruvian linguine and pesto!
How we reviewed this article:
When reviewing this article on Peruvian Linguine and Pesto by RD Maya Feller, we followed a systematic approach to ensure accuracy and clarity. Firstly, we carefully read the entire article to gain an understanding of the information being presented.
We then checked the recipe ingredients and instructions for any inconsistencies or omissions. We compared them against known culinary practices and traditional Peruvian cuisine to ensure authenticity and feasibility.
Furthermore, we cross-referenced any specific Peruvian ingredients mentioned in the article, such as aji amarillo, with reliable sources to confirm their relevance and availability for readers.
In addition to reviewing the recipe itself, we also assessed the article’s overall structure and organization. We examined the introduction, recipe instructions, and any additional tips or information provided to determine their clarity and logical flow.
Lastly, we double-checked the article for grammar, spelling, and punctuation errors to ensure a polished and professional presentation.
Through this rigorous review process, we are confident that the information presented in this article on Peruvian Linguine and Pesto is accurate, reliable, and easily understandable for our readers.
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