Whats next best to Pesto? Marry it with some fresh veggies and pasta! Presenting *drumroll* - my simple, hearty Pesto Pasta!
Ingredients (for 2):
5 Heaped Table Spoons of Pesto
2 Fistfuls or Cups of Pasta - I've used Fusilli in here.
2 Cups of Assorted Veggies: I've used Yellow Pepper, Baby Corn, Boiled Sweet Corn, Mushrooms (more mushrooms are merrier!).
Tip: Avoid using onion / tomato - they tend to undermine the flavour of Pesto.
Recipe:
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| Hearty, Wholesome and Delicious - Pesto Pasta! |
5 Heaped Table Spoons of Pesto
2 Fistfuls or Cups of Pasta - I've used Fusilli in here.
2 Cups of Assorted Veggies: I've used Yellow Pepper, Baby Corn, Boiled Sweet Corn, Mushrooms (more mushrooms are merrier!).
Tip: Avoid using onion / tomato - they tend to undermine the flavour of Pesto.
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| The works of a simple, timeless classic recipe. |
- Heat 2 table spoons of Olive Oil with 2 table spoons of Butter. Butter is must - gives a nice buttery flavour and your veggies taste yum!
- Add your veggies one by one and stir well. Add mushrooms in the end because they cook fast. I did peppers first, followed by baby corn, mushrooms and pre-boiled sweet corn. Add some oregano and season with salt / pepper to taste.
- Cook for 4-5 mins till veggies are tender. Add pesto and stir well gently till the veggies and pesto are well mixed.
- Pre-boil pasta till it's Al-dente. Do not boil pasta with salt.
- Mix pasta gently with the pesto / veggies.
- Don't cook pasta - simply put the flame off, stir well and cover lid for 2-3 mins to ensure the steam and flavour stays in.
- Serve warm, with a slice of fresh bread and some cheese on top (cheese is optional, I don't recommend it).
A glass of white vino goes incredibly well with Pesto Pasta.
Mangia che ti passa (Eat and it will be over, you'll feel better)!
Mangia che ti passa (Eat and it will be over, you'll feel better)!
