Wednesday, November 23, 2016

15-minute Pasta and Pesto Recipe

Normally, I just go to a nearby shop to buy pasta and pesto. Not anymore. Out of my curiosity to cook new recipes, I ended up pulsing my food processor (you can also use mortar and pestle), trying to create a pesto sauce. I'm so delighted I tried it because the end product was so good. 

Pasta and Pesto 
Pesto Sauce can go with any kind of pasta you like. May it be penne, farfalle, spaghetti or macaroni. Since it's so easy to make, freshly prepared is better rather than buying a ready-made in the grocery. Plus, making your own gives you the liberty to adjust the taste based on your liking. You can even change few ingredients if you want. Just like what I did in this recipe. I incorporate cashew nuts instead of using pine nuts. 

In cooking pasta, I always love mine 'al dente', meaning a little firm or with some bite. I heard from one of my favourite chefs that pasta is easily digest if cooked in such way. Besides, who wants mushy pasta? I don't. 

For me, Pasta and Pesto is better served with other side dishes. I tried mango salsa and boiled egg. The combo was near to perfection. You can also try other side dishes like garlic bread, coleslaw, tuna salad and plenty more to choose from. But you can also have it on it's own.

Here's the recipe for 15-minute Pasta and Pesto. Hope you'll like it and remember sharing is caring.


Easy
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 12 minutes (for the pasta only)


Ingredients:
Penne Pasta or any other kind of pasta you desire

For Pesto
½  clove Garlic (chopped)
½ Lemon (squeeze the juice)
½ cup Parmesan Cheese (grated)
Extra Virgin Olive Oil
1 cup Fresh Basil leaves picked and chopped
¼ cup Cashew Nuts (or pine nuts)
salt and pepper to taste

Method
  1. Using a food processor, pulse the basil leaves and salt.
  2. Then add the garlic and cashew nuts or pine nuts.
  3. Transfer in a bowl and add ¼ cup of parmesan cheese.
  4. To bind the ingredients, pour extra virgin oil. Adjust it until you have an oozy consistency.
  5. Add some salt and ground black pepper based on your taste.
  6. Add the rest of the parmesan cheese and stir more oil.
  7. Squeeze some lemon juice, just enough quantity to create a little sour kick. (this is optional)
  8. Finally, mix the pesto sauce into a cooked pasta of your choice.






About the Author

Len

Blogger

A wife to Z, a mom to baby A, a wannabe chef and an absolute food lover. If you like my thoughts and my food, follow me

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