Creamy Pesto Pasta
We all know that pasta is a staple food in Italy but today it has undeniably become a universal food.
At least one meal a week we make is pasta at home. Keeping with the fondness, I have also included a recipe for pesto which can be used as a spread, dip, or on pasta.
Classic Pesto is made with basil and pinenuts but there are many varieties of combinations using spinach, rocket, kale, and nuts such as almonds or cashews.
You can use any pasta that you love in this recipe. I used my favorite penne pasta because it can scoop in all the flavors from the pesto.
Home-made Pesto recipe:
- 1 bunch basil
- 1 bunch rocket
- 6 tbsp extra virgin olive oil
- ½ cup pine nuts
- ½ cup cashews
- 2 cloves garlic
- Pepper and Salt
Combine all into a blender and blitz ready to use.
Pasta recipe:
- 250 gm penne pasta
- 100 gm mushroom
- 100gm spinach
- 1 tsp ginger garlic paste
- Extra virgin olive oil
Method:
- Bring a large saucepan of water to boil and cook pasta to packet instructions -10 minutes or until al dente.
- Keep a cup of starchy water aside and drain the pasta.
- Heat 2 tbsp of oil.
- Add sliced mushrooms and saute until half-done.
- Add ginger garlic paste and salt and mix well.
- Lower the heat and add the pesto paste. Mix well.
- Now add the cooked pasta and salt to taste.
- The reserved starchy water can be added if required for desired consistency.
- Garnish with Spinach while serving.
-Sudha Suresh is a healthy meal enthusiast, living in Melbourne, who loves to recreate recipes straight from her grandma’s kitchen
