Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Creamy Red Pesto Ziti

1.⁠ ⁠Cook the Pasta: Bring water to a boil in a pot, adding about 1 tbsp of salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water.

2.⁠ ⁠Make the Pesto: In a food processor, combine the roasted red bell pepper, sun-dried tomatoes, tomato paste, roasted almonds, fresh basil, garlic cloves, grated parmesan cheese, ground black pepper, olive oil, and salt. Pulse while gradually adding pasta water until the mixture forms a smooth paste. Place in the fridge.

3.⁠ ⁠Prepare the Sauce: Place a large skillet over medium heat, add olive oil, shallots, and minced garlic. Sauté for 1 minute, mixing well.

4.⁠ ⁠⁠Add the red pesto to the skillet, stirring and cooking for 30-60 seconds. Add heavy cream, ¼ cup of grated parmesan cheese, salt, and black pepper to taste. Mix well and reduce the heat.

5.⁠ ⁠Once the pasta is al dente, add it to the skillet along with the rest of the parmesan cheese and about ¼ cup of pasta water. Stir everything together until the pasta is fully cooked and the sauce is thickened and creamy. Add more pasta water gradually if the sauce is too thick until you achieve the desired texture.

6.⁠ ⁠Place the pasta in a bowl, sprinkle with chopped parsley, and finish with grated  parmesan cheese. Serve warm.

roasted red bell pepper, peeled and cleaned from seeds

grated parmesan cheese (reserve some for serving)

Yarin Shachagi

Creamy Red Pesto Ziti

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