Pasta with Lettuce Pesto and Squid
Category: Main Courses
Serves: 4
This Pasta with Lettuce Pesto and Squid is an innovative and refreshing take on traditional pasta dishes, combining the subtle flavors of tender squid with a creamy, aromatic lettuce pesto. It’s perfect for a light yet satisfying meal that balances freshness and richness. The crunch of crumbled taralli adds a delightful contrast to the smooth pesto and succulent squid.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilli 5-grain pasta | 320g |
| Squid | 220g |
| Taralli (crunchy Italian snack) | 100g |
| Sweet paprika | 1 tsp |
| Wild fennel | To taste |
| Shallot | 1 |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
| Romaine lettuce | 180g |
| Extra virgin olive oil (for pesto) | 80g |
| Fine salt (for pesto) | To taste |
Instructions:
-
Prepare the Squid:
Start by preparing the squid. If you’ve bought pre-cleaned squid, you’re all set. Otherwise, you’ll need to clean them by cutting the mantle and slicing it into small cubes. Once ready, set them aside. -
Sauté the Shallot and Squid:
Thinly slice the shallot into rings and sauté it in a pan with a little extra virgin olive oil until it becomes translucent and golden. Add the squid cubes to the pan and cook them until they begin to firm up and release their juices. Stir in the sweet paprika and continue to cook for another 1-2 minutes. Set the squid mixture aside. -
Make the Lettuce Pesto:
Wash the romaine lettuce thoroughly, then dry it and cut it into pieces. Place the lettuce in a food processor or blender, adding the 80g of extra virgin olive oil and a pinch of fine salt. Blend until the mixture reaches a creamy, smooth consistency. If needed, adjust the seasoning by adding more salt to taste. -
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water to adjust the sauce consistency later. -
Combine and Serve:
Once the pasta is drained, toss it with the lettuce pesto, ensuring each piece is coated with the creamy mixture. Add a bit of the reserved pasta cooking water if the pesto needs to be thinned out.To plate, divide the pasta into four servings and top each with a generous portion of the sautéed squid ragù. Finish the dish by sprinkling crumbled taralli over the top for a crunchy texture, and garnish with wild fennel if desired.
Tips:
- You can swap out the fusilli for any pasta shape you prefer, such as spaghetti or rigatoni.
- For an extra layer of flavor, you can add a squeeze of lemon juice over the dish before serving.
- The wild fennel adds a unique herbal touch, but you can substitute it with parsley or basil if preferred.
Enjoy this Pasta with Lettuce Pesto and Squid as a delightful main course that’s light, fresh, and full of flavor—ideal for a summer meal or a special dinner with loved ones!
