The recipe for Half Sleeves with Basil Pesto, Pine Nuts, and Mozzarella that I present to you today is really easy to make and, as I often say: simplicity always pays off, you will smell how fragrant this first course is! The recipe was directly recommended by Matteo and Leonardo from Pastificio Da Sergio because in this way we can enhance the uniqueness of the half sleeves made with durum wheat semolina pasta, organic eggs, water, and a pinch of salt. The exceptional quality of the products, their resistance to cooking, and the perfect rough texture of this bronze-drawn pasta will win you over. So let yourself be tempted by these Half Sleeves with Basil Pesto, Pine Nuts, and Mozzarella in chunks.
This and many other easy, quick, and above all delicious pasta recipes can be found in the Collection of Pasta First Course Recipes on my cooking blog, what are you waiting for to read them all?!?
Other recipes resulting from collaboration with Pastificio Da Sergio:
– tagliatelle with smoked salmon
– ravioli with tomato and sage and almond pesto
– chitarra with shrimp and zucchini
I’ll be waiting for you on the blog’s social profiles but especially on the Facebook fan page with lots of recipes and food content, you can join by clicking here
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 669.58 (Kcal)
- Carbohydrates 78.65 (g) of which sugars 2.69 (g)
- Proteins 30.07 (g)
- Fat 28.93 (g) of which saturated 10.35 (g)of which unsaturated 9.51 (g)
- Fibers 2.83 (g)
- Sodium 666.53 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Half Sleeves with Basil Pesto, Pine Nuts, and Mozzarella
- 7 oz Half Sleeve Pasta (from the pasta factory)
- 10 leaves Basil (fresh)
- 0.5 oz Pine Nuts
- 1.8 oz Parmigiano Reggiano (grated)
- 1 Garlic (half a clove)
- 1 as needed Extra virgin olive oil
- 1 pinch Salt
- 1.8 oz Mozzarella (cut into chunks)
Tools
- Blender / Mixer
- Frying pan
- Pot
- 1 Wooden spoon
Preparation of Half Sleeves with Basil Pesto, Pine Nuts, and Mozzarella
First, we prepare the basil pesto and pine nuts. I prefer to make it fresh, but if you don’t have time or don’t want to mess up the kitchen like me, you can easily use store-bought pesto; nothing will happen, you’ll just have less of the fresh basil aroma in the house. We start by putting in the mixer the basil leaves, previously patted dry with a cloth to clean them. Be careful not to break or bruise them as they could make the pesto bitter.
Add the half clove of garlic, a pinch of salt, and start the mixer. When the basil starts losing the green of the leaves, we will add the pine nuts, grated Parmigiano, and a drizzle of extra virgin olive oil, continuing to let the mixer work. I always recommend working the pesto at the minimum speed of the mixer and, if possible, in pulse mode, so as not to heat the leaves too much and make it bitter.
At this point, we can proceed with cooking the half sleeves. Take a pot, pour in plenty of water, and a tablespoon of salt. When the water reaches a boil, we will proceed with cooking the half sleeves. This product, both I and the guys from Pastificio da Sergio want to emphasize, must be cooked from frozen because they are not simple half sleeves from industrial processing; in fact, they need very little cooking time, about four and a half minutes compared to classic half sleeves, and they must still be frozen to maintain their compactness and roughness.
In the meantime, pour the basil pesto into a non-stick pan, add another drizzle of extra virgin olive oil and some toasted pine nuts, drain the half sleeves from the cooking water, and quickly toss them in the pan. The last ingredient will be the mozzarella in chunks so as not to melt it with the excessive heat of the half sleeves and the pan. The mozzarella will add even more freshness to this dish, 100% spring with an intoxicating aroma.
Do you like it and especially feel the aroma of these Half Sleeves with Basil Pesto, Pine Nuts, and Mozzarella!
Enjoy your meal!
Notes
Let me remind you that if you also want to try the fresh pasta used in my recipes, you can find it at Pastificio da Sergio in Marina Palmense, Via Murri 7 tel. 073453788
You will find the half sleeves present in this recipe and all other productions: short pasta, long pasta, baked pasta, stuffed pasta, gnocchi, and fried items, what are you waiting for? Run!!!
If you liked this recipe and are curious to read the others made with Da Sergio products, here is the link for Chitarra with Shrimp and Zucchini
