Pesto Pasta in 10 Easy Steps

Pasta-with-Spinach-Pesto-Sauce-4

The first time I had Pesto sauce pasta was at a friend’s place and after that my taste buds had died. I planned never to have it again. But I did. Sitting at a café in Paris, I dared to try their speciality, Pesto pasta. And to my surprise, I loved it. Once I came back to Delhi, I tried my version of this pasta and I have been in love with it since then. It is healthier than the other pastas and more versatile.
Here is a quick recipe for you guys. I’m sure you will love it!

Ingredients:

For Pesto
60 gms Basil
60 gms Pine nuts
Olive oil
3 Cherry tomatoes/half tomato
4 Shallots of garlic
10 gms Parmesan cheese
Lemon to taste

For pasta
1 Cup pasta
10 Cherry tomatoes
salt to taste
1 tbsp Chilli flakes
6 Cloves of garlic

Process:

jul-10_home-made-pesto_b_330x330

  1. In a mixer grinder add basil, pine nuts, olive oil, garlic and cherry tomatoes and grind it into fine paste.
  2. After grinding, add a squeeze of lime and keep it aside.
  3. Boil pasta in 3 cups of water, salt and oil
  4. Now in a pan, add oil once the oil is heated add butter
  5. Once the butter melts add 10 sliced cherry tomatoes and sauté until they are tender and soft
  6. Now add salt, chilli flakes and garlic
  7. Cook till garlic turns light brown
  8. Now add boiled pasta to this and toss it properly
  9. Turn off the heat and then add pesto. Toss well
  10. Garnish with basil leaves, cherry tomato and some grated parmesan cheese

Tips: You can keep the pesto sauce in the refrigerator for 3 to 4 days. Make sure you add extra oil and no tomatoes while grinding

Ps: The same sauce can be used to make sandwiches

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