The Best Cheeses To Pair With Pesto Pasta

Pesto pasta is a versatile dish that can be served hot or cold and adapted to suit your taste. The type of cheese you use is a key component of this dish, and there are several options to choose from.

A popular choice is to use a combination of cheeses, such as grated Parmesan, Provolone, and fresh Mozzarella. Other options include Ricotta, cream cheese, Fontina, and Pecorino Romano. For a vegetarian option, you can also make a creamy, cheesy sauce with basil pesto, ricotta cheese, and cream cheese.

When preparing pesto pasta, you can either make your own pesto or use a store-bought variety. You can also experiment with different types of nuts and herbs, such as walnuts and parsley, to create a unique flavour profile.

So, which cheese will you choose for your pesto pasta?

Mozzarella, Parmesan, and Romano

Mozzarella is a popular choice for pesto pasta as its creamy texture and mild flavour complement the dish well. When using mozzarella, it is important to opt for low-moisture, part-skim mozzarella to avoid a gloopy consistency. Fresh mozzarella can be used, but it will release water during cooking, which can affect the texture of the dish.

Parmesan, or Parmigiano-Reggiano, is another classic pairing with pesto pasta. Grating your own Parmesan is recommended over using pre-shredded cheese for the best flavour and texture. Parmesan adds a salty, nutty flavour to the dish and is often combined with other cheeses like Pecorino Romano.

Romano, or Pecorino Romano, is a hard, salty cheese that is commonly used in pesto pasta. It has a strong, sharp flavour that can stand up to the other ingredients in the dish.

When using these cheeses with pesto pasta, they can be mixed into the pasta, sprinkled on top, or used as a melting topping for a baked pesto pasta dish. These cheeses enhance the flavour of the pesto and create a creamy, indulgent texture that is sure to impress.

Ricotta and cream cheese

Ricotta is a versatile cheese that can be used in many different ways when making pesto pasta. It can be mixed into the pesto sauce to create a creamy, tangy flavour without the heaviness of heavy cream. It can also be used as a base for the pesto itself, creating a slightly different flavour profile. When making the pesto, simply add the ricotta and other ingredients to a food processor or blender and blend until well combined. This can then be mixed with warm pasta and some pasta water for a quick and easy meal.

Cream cheese can also be used to make a creamy pesto sauce. For a no-cook sauce, simply mix cream cheese with store-bought or homemade pesto and lemon zest, and pour the mixture over warm pasta with some reserved pasta water. This creates a creamy sauce with a tangy flavour that is sure to impress.

Both ricotta and cream cheese are versatile cheeses that can be used in a variety of ways when making pesto pasta. They can be mixed into the pesto sauce, used as a base for the pesto itself, or even added to the pasta as a creamy, cheesy layer. Experimenting with different combinations of cheeses and pesto is a great way to find your perfect flavour profile.

Fontina and mozzarella

Fontina is a creamy cheese that adds some extra flavour to your pesto pasta without being overpowering. It also melts beautifully, making it a great addition to many dishes.

Mozzarella, a staple in Italian cooking, typically has a soft texture and a slightly sour taste that pairs well with pesto. It is also very versatile and can be used in many different dishes. It has a crumbly texture that adds an interesting texture to your meal without taking away from the flavour of the pesto or other ingredients.

When using mozzarella, it is important to note that fresh mozzarella is packaged with water, and some of this water will be released during cooking, which can make your pasta gloopy. Therefore, it is recommended to use low-moisture, part-skim mozzarella for pesto pasta.

You can also add other ingredients like pine nuts or roasted vegetables to your pesto pasta, or keep it simple with just a drizzle of olive oil and some fresh basil leaves.

Provolone and mozzarella

Pesto pasta is a quick and easy dish to make, and there are many ways to adapt it to your taste. A combination of provolone and mozzarella is a great choice for this meal, providing a delicious, cheesy flavour.

Ingredients

For the pesto:

• 2 cups (50g) basil
• 1 tablespoon pine nuts
• 1 tablespoon lemon juice
• 1/2 cup (60g) finely grated parmesan
• 6 tablespoons olive oil
• Salt and pepper, to taste

For the white sauce:

• 2 oz (50g) butter
• 2 oz (50g) plain flour
• 19 fluid oz (550ml) milk
• 1 pinch of nutmeg
• 7 oz (200g) provolone picante, grated
• 1 tablespoon parmesan, freshly grated
• 3.5 oz (100g) ball of mozzarella
• 9 lasagna sheets, fresh
• Salt and pepper, to taste

Method

First, make the pesto by adding the basil, garlic, lemon, parmesan, pine nuts, olive oil, and a little salt and pepper to a bowl. Blitz until completely smooth with a hand blender.

Next, make the white sauce. Melt the butter in a pan over medium heat, then add the flour and stir until it forms a thick paste. Cook for a minute, then gradually add the milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens, then add the nutmeg, salt, pepper, and 2/3 of the grated provolone. Continue stirring until thick, then set aside.

Add 5 tablespoons of the cheese sauce to the pesto and stir. Add two small spoonfuls of cheese sauce to the bottom of an ovenproof baking dish and spread out evenly.

Add one lasagna sheet to the boiling water for a few seconds, then remove and place on a clean work surface. Spread 1 tablespoon of pesto over the lasagna sheet, then sprinkle with a little provolone. Roll the lasagna sheet up and place in the baking dish. Repeat with the remaining lasagna sheets.

Pour the remaining white sauce over the top of the cannelloni and top with the mozzarella. Bake in the oven at 180°C/350°F/gas mark 4 until bubbling and golden, around 20 minutes. Leave to cool for 5-10 minutes before serving.

Tips

This recipe works best with homemade pesto, as the jarred variety from the supermarket will not taste as fresh and vibrant.

You can also add some extra parmesan to your pesto for a tangier flavour. If you prefer a creamier texture, you can leave the pine nuts un-toasted.

This dish is best served hot, but it can also be eaten cold. It will keep in the fridge for 2-3 days.

Grilled chicken or shrimp

Grilled Chicken

Grilled chicken, especially chicken breast, pairs well with pesto pasta. The savoury, smoky flavour of grilled chicken complements the bright, herbaceous pesto. You can also use chicken thighs if you prefer dark meat; just be sure to adjust the cooking time accordingly.

To prepare the grilled chicken, start by seasoning both sides of the chicken with salt, pepper, garlic powder, and paprika. Preheat a grill pan, add olive oil, and cook the chicken for about 3-4 minutes on each side or until it is golden brown and cooked through. Allow the chicken to rest for a few minutes before slicing it into strips or bite-sized pieces. You can then add the grilled chicken to your pesto pasta or serve it on top.

Shrimp

Shrimp is another great option to add to your pesto pasta. It is a lean protein that cooks quickly and has a mild flavour that won't overpower the pesto. You can use grilled or sautéed shrimp in your pasta.

If you're grilling the shrimp, skewer them first for easier handling. Brush the shrimp with olive oil and season with salt and pepper or your choice of seasonings. Grill them for 2-3 minutes on each side, or until they turn opaque and are cooked through.

If you're sautéing the shrimp, heat some olive oil in a pan over medium-high heat. Add the shrimp and cook for a few minutes until they turn pink and are cooked through. You can then add the cooked shrimp to your pesto pasta.

Combining Chicken or Shrimp with Pesto Pasta

When adding chicken or shrimp to your pesto pasta, you have a few options. You can mix them directly into the pasta, creating a hearty and flavourful dish. Alternatively, you can serve the grilled chicken or shrimp on top of the pesto pasta, allowing each component to shine while still complementing each other.

Remember to cook your chicken or shrimp thoroughly. Chicken should be cooked to an internal temperature of 165°F (74°C), while shrimp should be opaque and have a crescent-shaped pattern. Always use a meat thermometer to check the doneness of your protein.

Customisation

Feel free to experiment with different types of cheese, vegetables, and seasonings to create your perfect pesto pasta with grilled chicken or shrimp. You can try using cheeses like mozzarella, fontina, or fresh mozzarella balls instead of parmesan. For vegetables, sautéed mushrooms, grilled zucchini, or roasted red peppers would be delicious additions. To add some spice, include red pepper flakes or chilli pepper flakes.

Frequently asked questions