Pasta with lettuce pesto and squid
- Lactose Free
- Energy Kcal 635
- Carbohydrates g 66.5
- of which sugars g 4.7
- Protein g 20.2
- Fats g 31.6
- of which saturated fat g 5.07
- Fiber g 10.3
- Cholesterol mg 35
- Sodium mg 910
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 12 min
- Serving: 4
- Cost: Average
PRESENTATION
When you think of Italian pasta, pasta with lettuce pesto and calamari might not be the first thing that pops into your head. But trust me, this Puglian dish is a standout. And down in southern Italy, they're all about fresh and creative flavors. Really. This recipe captures that spirit in a big way. Instead of the usual basil, crisp lettuce gets transformed into a creamy pesto. It’s more than just salad stuff. The pesto offers a mild, almost sweet taste that’s way better with tender calamari ragù, cooked up with a touch of fennel—classic Mediterranean flair, for sure.
And here's the thing: to finish it off, crumbled taralli—those crunchy snacks from Puglia—add a crispy texture you don’t usually find in lettuce pesto pasta. It's a twist that keeps you guessing about the secret ingredient, especially when you taste that cool blend of herby, nutty, and sea-inspired flavors. Super good.
Switching up the usual seafood pasta, this calamari pasta recipe really shines a light on lettuce pesto. The taralli topping not only adds a salty crunch but gives a nod to its Puglian roots. Coastal towns in the area love blending seafood with unexpected elements. Which is great. This combination just works: the tender, moist calamari with the bright green pesto feels light and even a bit fancy without being complicated.
It's perfect for anyone who enjoys a creamy sauce but wants something different from heavy cream or cheese-based pastas. You get the best of Mediterranean cuisine—fresh veggies, seafood and a touch of tradition with homemade taralli. I mean, this dish is ideal for those who love healthy pasta or want something new for dinner.
And look, it's one of those easy pasta recipes that feels special yet simple enough to whip up any night of the week. Whether you're into quick seafood meals or curious about trying a new kind of pesto, this Puglian original will make you rethink what pasta night can be. Dive into this southern Italian creation and enjoy a taste of Puglia on your plate. Pretty simple.
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INGREDIENTS
- 5-grain fusilli pasta 2.9 cups (320 g)
- Calamari (squid) 0.5 lb (220 g) - already cleaned
- Taralli (Round breadsticks) 3.5 oz (100 g) - Apulian
- Sweet Paprika 1 tsp
- Wild fennel to taste
- Shallot 1
- Fine salt to taste
- Extra virgin olive oil to taste
- for the lettuce pesto
- Romaine lettuce 4 cups (180 g)
- Extra virgin olive oil 6 tbsp (80 g)
- Fine salt to taste
How to prepare Pasta with lettuce pesto and squid
To prepare the pasta with lettuce pesto and squid, start with the latter. We bought pre-cleaned squid, but if yours are not, you can follow our guide: how to clean squid. Score the mantle 1 and open it like a book. Using a knife, first cut it into strips 2, then into small cubes 3.
Slice the shallot into thin rings 4 and let them sauté in a pan with a drizzle of oil 5. As soon as it is well browned, add the squid cubes 6 and sauté for a few moments.
Add the sweet paprika 7 and cook for a couple more minutes. Then turn off the heat and add the sprigs of wild fennel 8. Set the squid aside and prepare the lettuce pesto. Wash, dry, and cut the lettuce into pieces, then transfer it into a blender cup 9.
Then pour in the oil 10 and season with salt. Blend everything with an immersion blender 11 until you obtain a smooth cream. Then transfer the lettuce pesto to a small bowl and cover it with cling film 12.
Cook the pasta in abundant salted boiling water 13 and drain it al dente, transferring it directly into a pan. Add the lettuce pesto, a ladle of cooking water 14, and toss everything together. Then add half of the squid ragù 15 and mix again.
Transfer the pasta onto plates and add some squid ragù on each 16. Garnish with crumbled taralli 17 and serve your pasta with lettuce pesto and squid 18.