We love Pesto in our house. In fact, its one of the items you will always find in my refrigerator. Makes for a quick, easy and yummy meal. This is one of those quick pastas that is ready in a jiffy, tastes delicious and great for my picnic dinner by the beach too.
Do give it a try yourself and leave your feedback here.
Ingredients:
Pasta of your choice, 2 cups al dente
Olive Oil, 3 tbsp for pesto + 2 tbsp for Pasta + 1 tsp for boiled Pasta
Salt to taste
Garlic, 6-8 cloves for Pesto + 2 tbsp for Pasta finely chopped
Pine Nuts, 3 tbsp
Parmesan Cheese, 3/4 cup + For garnish
Fresh Basil Leaves, 3/4 cup
Black Peppercorn Whole, 6-8
Cherry Tomatoes, 10-15
Fresh Cream, 2-3 tbsp
Procedure:
1. For the pesto sauce, begin by dry roasting the pine nuts on medium heat. Once nicely toasted set aside to cool.
2. Crush the pine nuts using a blender. Next crush the black peppers and garlic. Finally followed by basil leaves, Parmesan and olive oil. We just need a coarse paste. You can also make this pesto sauce and store in the refrigerator for future use. If doing that, ensure the sauce is covered with a thick layer of olive oil to help preserve the sauce.
3. In a pan heat some olive oil.
4. Saute the chopped garlic till brown.
5. Next add the cherry tomatoes and mash them using the back of your spatula once they soften.
6. Next goes in the boiled Pasta.
7. Add the pesto and the salt. Toss to combine well.
8. Add some fresh cream to make a thick creamy sauce. Mix again.
9. Top with shavings of fresh Parmesan Cheese and enjoy hot with a side of Garlic Bread!
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