In this recipe, I combined ingredients that are not typically served together to create a fusion of Italian and Asian essence. To me, it worked interestingly well—it generated a new earthy and stimulating flavor. Pesto is my favourite type of sauce to have on pasta, so I decided to experiment with other personal beloved constituents.
Bring water and a pinch of salt to boil in a medium saucepan, then add 1 cup of farfalle pasta and cook until al dente. Drain and set aside.
1 cup fresh basil
1 clove garlic
1/8 cup pine nuts
1/8 tsp freshly squeezed lime juice
1/3 cup extra-virgin olive oil
salt + pepper, to taste
1/4 cup freshly grated Pecorino cheese
Combine the basil, garlic, pine nuts, and lime juice in a food processor, and pulse until coursely chopped. Add half of the oil and blend until smooth. Sprinkle with salt and pepper. Add the remaining oil and pulse until smooth. Transfer the pesto into a mixing bowl and hand-mix in the cheese. Add the farfalle pasta and mix thoroughly to ensure even coating.
1 Persian cucumber
1 tsp white vinegar
1/8 tsp salt
1/2 clove garlic, minced
1/2 tsp sesame oil
Wash and cut the cucumber into thin slices. Combine the cucumber, vinegar, salt, and garlic, and mix well in a bowl. Set aside for 10-15 minutes. Before serving, mix in the sesame oil.
1 cup artisan lettuce/fresh spinach
1/4 avocado farfalle with pesto pickled cucumber
1 tsp pomegranate seeds
roasted sesame seeds, pinch
Combine all aforementioned ingredients, drizzle extra-virgin olive oil or any left-over pesto, and serve.