HCF: Pasta with Basil Pesto and Vegetables

Wednesday, March 13, 2013

I like Pasta but not all soggy in tomato sauce. All the time same old pasta makes me sick. So I have to do variation of sauces to keep eating pasta. This week been to farmer's market and got nice fresh basil , wanted to use those lovely leaves before it turn black and one night for diner was thinking what to make for diner. I wanted something quick but nice, so came up with pesto. Now pesto is very easy and you can do lot of variation. Basically you need one green, one nut and olive oil, Parmesan cheese, salt and lime juice. So I used Basil and pine nuts for my pesto.

Ingredients for Pesto
1 bunch of Basil leaves (6-7 big strings of basil)
1/4 cup roasted pine nuts
3 cloves of Garlic
1/4 cup olive oil
3 tbsp. Parmesan cheese
salt and lime juice as per taste
freshly cracked black pepper

Method:
First chopped basil and pine nuts in grinder. Then add garlic, cheese, salt and lime juice.
Then add olive oil and make a fine puree.
You will get bright green color.
Take it in bowl and keep it aside. Check for the seasoning.
Makes 1 cup of pesto. good for two people.

Basil Pesto is ready

For Pasta :

1/2 cup whole wheat Penne Pasta
1 onion chopped
1 red capsicum chopped
5-6 florets of broccoli
1 carrot chopped
5-6 garlic chopped
big pinch of red pepper flakes
1 tsp. olive oil

Method:

Prepare pasta as per packet direction. Means boil and keep it aside.
In a non stick pan, add olive oil, add garlic and red pepper flakes and stir for minute or two, make sure garlic won't burn otherwise whole dish will be bitter.
Add all the vegetables and pesto and cook till vegetables are al dente means they still have bite in it.

Add boiled pasta and mix it and check for seasoning.

Serve it in bowl along with garlic bread or as it is or with a glass of red wine. If you desired, sprinkle more chili flakes and Parmesan cheese on top.