Are you ready to elevate your pasta game to a whole new level? Dive into the rich and nutty flavors of "Spaghetti al Pesto di Castagne" — a delightful Italian dish that marries the earthy sweetness of chestnuts with the vibrant freshness of basil. This unique twist on traditional pesto is not only a feast for your taste buds but also a visual delight, perfect for impressing your family and friends. With just 35 minutes of your time, you can whip up a gourmet meal that will leave everyone asking for seconds. Let's get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 200g chestnuts
- 50g basil leaves
- 50g pine nuts
- 100ml olive oil
- Salt to taste
Instructions
- Begin by roasting the chestnuts. Using a sharp knife, carefully score an X on the flat side of each chestnut to prevent them from exploding during cooking.
- Roast the chestnuts in a preheated oven at 200°C (400°F) for about 20 minutes, or until the shells split open and the nuts are golden brown.
- While the chestnuts are roasting, toast the pine nuts in a dry skillet over medium heat until lightly golden and fragrant, stirring constantly to prevent burning.
- Once the chestnuts are cool enough to handle, peel off the outer shell and inner skin, ensuring you have clean, peeled chestnut meat.
- In a food processor, combine the peeled chestnuts, fresh basil leaves, toasted pine nuts, and a pinch of salt.
- Gradually drizzle in the olive oil while blending, creating a smooth and creamy pesto sauce. If the consistency is too thick, add a little more olive oil.
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve a cup of pasta cooking water before draining the spaghetti.
- Return the drained spaghetti to the pot and add the chestnut pesto, stirring to coat the pasta evenly. If needed, add a little reserved pasta water to help the sauce adhere to the spaghetti.
- Serve immediately, garnishing with a few extra toasted pine nuts and a drizzle of olive oil if desired.
Tips
- Perfectly Roasted Chestnuts: Make sure to score the chestnuts properly before roasting to avoid any explosions! This simple step ensures that the nuts cook evenly and are easy to peel.
- Toast Pine Nuts Carefully: Keep a close eye on the pine nuts while toasting them in a skillet. They can go from perfectly golden to burnt in seconds, so stir constantly and remove them from heat as soon as they become fragrant.
- Adjusting Pesto Consistency: If your pesto turns out too thick, don’t hesitate to add a splash more olive oil or a bit of the reserved pasta water. This will help achieve that silky, smooth texture that clings beautifully to the spaghetti.
- Garnish for Extra Flavor: For an added touch, sprinkle some extra toasted pine nuts and a drizzle of olive oil over your plated pasta. This not only enhances the flavor but also adds a lovely finishing touch to your dish.
- Serving Suggestions: Pair your spaghetti al pesto di castagne with a crisp green salad or a side of garlic bread to round out your meal and impress your guests even more!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 65g
Protein: 15g
Fat: 38g
Saturated Fat: 5g
Cholesterol: 0mg
