When you have freshly made pesto sauce at home, the next thing you do is make pesto pasta.
I prefer using thick spaghetti noodles for this dish. Super easy to make. Gets done in less than 15 minutes. It's fresh, it's delicious and homemade.
Here's how it is made.
Ingredients:
300 - 350 grams spaghetti pasta. Easily serves two adults.
2 teaspoons salt
3 Tablespoons olive oil
3/4 cup starchy pasta cooking water
3 - 4 tablespoons Pesto Sauce
2 cloves of garlic chopped
1/4 cup fresh basil leaves
1/2 cherry tomatoes halved
1/2 frozen and thawed mixed veggies like peas, corn and carrots.
1/4 teaspoon ground black pepper.
1/4 dried oregano powder
Method:
Bring a large pot of water to the boil. Add salt to the boiling water.
Add pasta and cook for about 8-12 minutes or as mentioned on the pasta package.
Just before draining, pour out 1 cup of the starchy pasta cooking water. We will use this water to thin out the pesto sauce.
Drain pasta in a colander, leave it for a minute.
Add 1 tablespoon of olive oil to the cooked and drained pasta to prevent the spaghetti strands from sticking together. Give a good swirl to the pasta so that the oil costs all the strands.
In a wok, on a low-medium flame, add 1 tablespoon of olive oil. Add the chopped garlic and saute for 30 seconds.
Now add the frozen and thawed mixed veggies and saute for 30 seconds.
Now add the cooked spaghetti to the wok and stir for a minute.
Sprinkle salt to taste and ground black pepper powder.
In a separate bowl, take pesto sauce, add 3/4 cup of pasta cooking water and thin out the pesto sauce. Ensure that the resulting mixture is not too runny. Should resemble a nice, silky and creamy consistency.
Pour this mixture to the pasta in the wok and reduce the flame to low. It is mandatory that the flame is reduced to lowest as basil pesto does not take heat very well and turns black in colour.
Immediately add dried oregano and switch off flame and give a nice stir to the pasta ensuring pesto sauce coats every strand of the spaghetti and is nice and glossy.
Add halved cherry tomatoes and garnish with fresh basil leaves and a good drizzle of olive oil.
Serve immediately.
This pesto pasta can be served both hot and cold.
Happy eating people!!
Kommentare