Garlic Confit Pesto Pasta
This dish combines the rich, smooth flavor of garlic confit with vibrant basil pesto, creating a simple yet exquisite pasta experience that’s perfect for any occasion.
Equipment
- Pot (for boiling pasta)
- Pan (for mixing pasta and garlic confit)
- Food Processor (for making pesto)
- Colander for draining pasta
- Spoon and Fork (for stirring and smashing garlic)
Ingredients
- Pasta spaghetti or fettuccine
- Garlic Confit whole garlic cloves in extra virgin olive oil
- Pesto fresh basil leaves, pine nuts, parmesan cheese, olive oil
- Salt and black pepper
- Shallot optional for added flavor
- Grated parmesan cheese
- Garlic oil from the confit
Instructions
- Prepare Garlic Confit: Roast garlic cloves in olive oil until golden and soft.
- Cook the Pasta: Boil the pasta until al dente, saving a cup of pasta water.
- Make the Pesto: Blend fresh basil, pine nuts, parmesan, and olive oil in a food processor until smooth.
- Combine Ingredients: In a pan, toss pasta with smashed garlic cloves, pesto, and a bit of pasta water. Season with salt and pepper.
- Finish with Cheese: Add grated parmesan and a drizzle of garlic oil before serving.
Notes
Nutrition Facts:
- Calories: Around 450-600 per 9½ oz serving
- Carbs: 49% of total calories
- Fat: 41-49% of total calories (23g-38g per serving)
- Protein: 10% of total calories
- Saturated Fat: 6g (30% of daily value)
- Iron: 68% of daily value
- Vitamin A: 17% of daily value