Welcome to my kitchen! Today, I’m excited to share with you my recipe for Saccottini Stuffed with Pesto and Served with Primavera Sauce. This dish is a perfect combination of savory and fresh flavors that will make your taste buds dance with joy.
Saccottini, which means “little sacks” in Italian, are small pasta pockets that are stuffed with a delicious pesto filling. The pasta is then served with a light and flavorful primavera sauce that features a medley of fresh vegetables such as cherry tomatoes, green peppers, green zucchini, and eggplant.
This recipe is inspired by the traditional Italian dish, pasta primavera, which is known for its vibrant colors and fresh flavors. I’ve added my own twist to this classic dish by incorporating saccottini stuffed with pesto, which takes the flavor profile to a whole new level.
Whether you’re looking to impress your dinner guests or simply want to try something new and exciting, this recipe is definitely worth a try. So, grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Are you tired of the same old pasta dishes? Look no further than Saccottini Stuffed With Pesto and Served With Primavera Sauce. This recipe is a game-changer in the world of Italian cuisine. Here’s why you’ll love it:
First, the stuffed saccottini pasta is filled with delicious pesto, giving each bite a burst of flavor. The pasta is cut into thin stripes, making it easy to cook and serve, and the stuffing adds a new dimension to your typical pasta dish.
Second, the primavera sauce is a fresh and colorful blend of vegetables, including cherry tomatoes, green pepper, green zucchini, eggplant, and onion, all cooked in a dry white wine sauce. The result is a light and flavorful pasta sauce that perfectly complements the stuffed pesto saccottini.
Finally, this recipe is versatile and can be easily customized to fit your preferences. Swap out the pesto filling for chicken pesto or sausage, or switch up the sauce with a tomato or cream-based sauce. The possibilities are endless!
In short, this recipe is a must-try for any Italian food lover. It’s a unique and flavorful twist on traditional pasta dishes and is sure to impress your dinner guests.
Before we dive into the recipe how-to, let’s gather all the ingredients. This recipe calls for a variety of fresh vegetables, pasta, and sauces, so make sure to check your pantry and fridge before heading to the store. Here’s what you’ll need:
For the Saccottini Stuffed with Pesto:
- 1 package of saccottini (stuffed pasta squares)
- 1 cup of basil pesto
- 1/2 cup of freshly grated Parmesan cheese
- 1/4 cup of olive oil
For the Primavera Sauce:
- 1/4 cup of olive oil
- 1/2 onion, finely chopped
- 1/2 green pepper, cut into thin stripes (4 cm long)
- 1 small green zucchini, cut into thin stripes (4 cm long)
- 1 small eggplant, peeled and cut into small cubes
- 1 cup of cherry tomatoes, halved
- 1/2 cup of dry white wine
- 1 cup of tomato sauce
- Salt and pepper, to taste
- Freshly grated Parmesan cheese
- Fresh basil leaves, chopped
- Cooked pasta (I recommend Giovanni Rana’s saccottini for this recipe)
Make sure to follow the recipe closely to ensure the perfect balance of flavors and textures.
The Recipe How-To
Now that we have all the ingredients, let’s start making our Saccottini Stuffed With Pesto and Served With Primavera Sauce Recipe.
Step 1: Preparing the Vegetables
Firstly, we need to prepare the vegetables. Cut thin stripes (4 cm long) of green pepper, green zucchini, eggplant, and onion. Slice the cherry tomatoes in half and set aside.
Step 2: Making the Primavera Sauce
In a skillet, heat olive oil over medium heat. Add the sliced vegetables and cook for 5-7 minutes, until they start to soften. Pour in a half cup of dry white wine and let it reduce by half. Add in a 14-ounce can of tomato sauce and stir. Let the sauce simmer for 10-15 minutes. Once the sauce is done, turn off the heat and set aside.
Step 3: Making the Stuffed Pesto
In the meantime, bring a pot of salted water to a boil. Add the Saccottini stuffed pesto and cook for 3-4 minutes or until cooked al dente. Drain the pasta.
Step 4: Serving the Dish
Now it’s time to serve the dish. Add the cooked pasta to the skillet with the Primavera sauce and toss it together. Plate the pasta and top with the sliced cherry tomatoes and a drizzle of basil pesto. Parmesan cheese is also a great addition.
Now, your Saccottini Stuffed With Pesto and Served With Primavera Sauce Recipe is ready to be enjoyed!
Substitutions and Variations
There are endless possibilities when it comes to substitutions and variations for this Saccottini Stuffed with Pesto and Served with Primavera Sauce Recipe. Here are a few ideas to get started:
– Sauce Variations: Instead of the Primavera Sauce, try a tomato sauce or a cream sauce. You can also switch up the pesto with a basil pesto, a creamy pesto, a spinach pesto, or even a pistachio pesto for a unique twist.
– Protein Options: If you want to add some protein to this dish, try adding some sausage or chicken to the pesto pasta. You can also serve it with some grilled shrimp or scallops for a seafood twist.
– Vegetable Substitutions: While this recipe calls for green zucchini, eggplant, cherry tomatoes, and green pepper, you can easily swap them out for other vegetables. Asparagus, spinach, and broccoli would be great additions to this pasta dish.
– Pasta Alternatives: Don’t have Saccottini pasta on hand? No worries, you can use any pasta shape you like. Spaghetti, fusilli, or penne would all work well in this recipe.
– Cheese Options: If you love cheese, try adding some parmesan cheese or even some goat cheese to the pesto pasta for an extra burst of flavor.
Remember, cooking is all about experimenting and making the recipe your own. Don’t be afraid to try new things and see what works best for you.
Serving and Pairing
These saccottini stuffed with pesto and served with primavera sauce are perfect for a fancy dinner party or a special meal at home. The bright colors and flavors of the dish make it a real crowd-pleaser.
To serve, plate the saccottini on a bed of pasta primavera, which is made with a variety of sautéed vegetables such as cherry tomatoes, green peppers, green zucchini, and eggplant. The combination of the stuffed pesto and the vegetable-filled pasta sauce creates a perfect balance of flavors and textures.
To make the presentation even more impressive, sprinkle some parmesan cheese on top of the dish. The nutty and salty flavor of the cheese pairs perfectly with the bold flavors of the pesto and the primavera sauce.
This dish is also versatile when it comes to pairing with beverages. A dry white wine, like a Pinot Grigio or Sauvignon Blanc, complements the dish’s bright and fresh flavors. For non-alcoholic options, a sparkling water with a slice of lemon or lime is a refreshing choice.
Whether you’re looking for a special dinner party dish or just want to enjoy a fancy meal at home, these saccottini stuffed with pesto and served with primavera sauce are sure to impress your guests and satisfy your taste buds.
Make-Ahead, Storing and Reheating
One of the best things about this recipe is that you can make it ahead of time, store it in the fridge, and reheat it when you’re ready to serve. This makes it perfect for busy weeknights or entertaining guests.
To make this dish ahead of time, you can prepare the saccottini stuffed with pesto and the primavera sauce separately. Once they’re cooked, let them cool to room temperature before storing in separate airtight containers in the fridge for up to 3 days.
When you’re ready to serve, simply reheat the saccottini in the oven at 350°F for 5-7 minutes or until heated through. For the primavera sauce, you can reheat it in a saucepan over low heat, stirring occasionally until heated through. If the sauce is too thick, you can add a splash of chicken or vegetable broth to thin it out.
If you have any leftovers, they can also be stored in the fridge for up to 3 days. To reheat, you can use the same method as above or microwave it in a microwave-safe dish until heated through.
Keep in mind that the saccottini may lose some of their crispiness when reheated, but they will still be delicious. To help maintain their texture, avoid overcooking them initially and store them separately from the sauce.
Overall, this recipe is perfect for meal prep and leftovers. It’s a great way to enjoy a homemade pasta dish without spending too much time in the kitchen.
Tips for Perfect Results
Cooking can be a tricky business, but with a little bit of guidance, you can make sure that your Saccottini Stuffed with Pesto and Served with Primavera Sauce Recipe is a hit. Here are some tips to ensure that you get the most delicious results possible.
1. Cook the Pasta Al Dente
The pasta is the foundation of this dish, so it’s important to get it just right. Cook it al dente, which means that it should still have a bit of bite. Overcooking it can make the pasta mushy and unappetizing. Follow the package instructions for cooking time, but start checking it a minute or two before the suggested time.
2. Cut the Vegetables Thinly and Uniformly
When you’re making the Primavera sauce, it’s important to cut the vegetables into thin, uniform pieces. This will help them cook evenly and create a beautiful, colorful dish. Use a mandoline or a sharp knife to cut the vegetables into thin strips, about 1/8 inch thick.
3. Use High-Quality Pesto
The pesto is the star of this dish, so it’s important to use high-quality ingredients. If you can, make your own pesto using fresh basil, garlic, pine nuts, and high-quality olive oil. If you’re short on time, you can use store-bought pesto, but make sure to choose a high-quality brand.
4. Don’t Overstuff the Saccottini
When you’re stuffing the Saccottini with the pesto filling, be careful not to overstuff them. If you put too much filling inside, they may burst open during cooking. Use a small spoon to add the filling, and make sure to leave a bit of space around the edges.
5. Choose the Right Wine
The Primavera sauce is made with dry white wine, which adds a lovely flavor to the dish. Choose a wine that you would enjoy drinking, and avoid using a cooking wine. If you don’t want to use wine, you can substitute chicken or vegetable broth.
By following these tips, you’ll be well on your way to making a delicious Saccottini Stuffed with Pesto and Served with Primavera Sauce Recipe.
In conclusion, this Saccottini Stuffed with Pesto and served with Primavera Sauce recipe is a must-try for any pasta lover out there. With its perfect combination of flavors and textures, it is sure to impress even the most discerning palates. Whether you’re looking for a quick and easy weekday dinner or a show-stopping dish for a special occasion, this recipe has got you covered.
Don’t be afraid to experiment with different ingredients and variations to make it your own. From sausage to chicken pesto and creamy pesto to spinach pesto, the possibilities are endless. And if you’re feeling adventurous, try adding some asparagus or other vegetables to make it a complete pasta dish.
Remember to follow the tips and recommendations provided in this article to ensure perfect results every time. And don’t forget to pair it with your favorite wine or beverage and some freshly grated Parmesan cheese for the ultimate dining experience.
So what are you waiting for? Go ahead and give this recipe a try, and let us know how it turned out. Trust us, once you try Saccottini Stuffed with Pesto and served with Primavera Sauce, you’ll be hooked for life. Yum, try it now!
Saccottini Stuffed With Pesto and Served With Primavera Sauce Recipe
- 125 g fresh pasta
- 2 tablespoons olive oil
- half onion, cut in thin stripes
- 1/4 eggplant, cut in thin stripes
- 1/4 green zucchini, cut in thin stripes
- 1/4 red pepper
- 1/4 green pepper
- 1/4 yellow pepper
- 6 cherry tomatoes, cut in half
- 1/4 cup basil, chopped
- 5 ounces dry white wine
- 3 1/2 ounces tomato sauce
- In a large pot of boiling water, sprinkle ½ a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta.
- In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes.
- Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.