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Pesto Pasta w/Kalamata Olives, Shiitake & Artichokes

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Recipe Information

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Video-Specific Recipe

Pesto Pasta

Cultural Context

Originating from the Liguria region of Italy, Pesto Pasta is a vibrant dish that highlights the fresh flavors of basil and garlic. Traditionally served with trofie or trenette, this dish embodies the Italian philosophy of using simple, high-quality ingredients. Today, pesto has found its way into kitchens worldwide, with various adaptations and twists, making it a beloved staple in many cultures.

ItalianITmain
20 min
easy
4 servings
Servings4
2 tablespoons finely chopped garlic
1 cup Kalamata olives (7.5 ounces)
1 onion, finely diced
artichoke hearts
sliced shiitake mushrooms
pesto
1 pound linguine
olive oil
salt
black pepper
Shaker Parmesan cheese
sun-dried tomatoes
toasted pine nuts
mozzarella balls

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

1

Smash garlic cloves and remove the skins.

2

Chop garlic finely.

3

Slice onion into thin strips and dice it down into smaller bits.

4

Strain the liquid from Kalamata olives and chop them roughly.

5

Cut artichoke hearts into smaller pieces if needed.

6

Wash and blot dry sliced shiitake mushrooms.

7

Toast pine nuts in a pan for about five minutes.

8

Boil salted water in a large pot and add 1 pound of linguine.

9

Add a little olive oil to a pan and cook the shiitake mushrooms, spreading them out and seasoning with salt and pepper.

10

Toss the pasta to prevent sticking.

11

Stir the mushrooms after a few minutes, then push them to one side of the pan.

12

Add diced onions and a splash of olive oil, cooking them for a minute or two before mixing with the mushrooms.

13

Add garlic to the center of the pan with a splash of olive oil and let it cook briefly before mixing everything together.

14

Cook the mixture for another two minutes, then add the olives and artichokes, mixing for one or two more minutes.

15

Strain the pasta and toss it with olive oil.

16

Transfer the pasta to a big mixing bowl and add the flavor base (mushrooms, olives, artichokes, garlic, and onions).

17

Add pesto to the pasta, using as much as desired.

18

Toss the pasta and ingredients together using tongs and a wooden spoon.

19

Add optional Shaker Parmesan cheese and stir well.

20

Garnish with sun-dried tomatoes, fresh grated Parmesan cheese, toasted pine nuts, and mozzarella balls if desired.

21

Serve family style on a large platter with optional add-ons on the side.

Cooking Techniques

boilingblending

Equipment Needed

large potpancutting boardmixing bowl

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

nutsdairy

Also Known As

Pasta al Pesto
Local Name: Pasta al Pesto

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