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How To make Pesto Pasta and Vegetables
8 oz Medium shell pasta (3 cups)
1 T Olive or vegetable oil
2 ea Leeks, halved lengthwise,
- sliced (3 cups) 1/2 c Drained, marinated sun-dried
- tomatoes (from 8 oz jar) 1/4 c Sliced ripe olives
3 ea Hard-cooked eggs, chopped
1/2 c Purchased pesto
2 T Shredded Parmesan
1. Chop the sun-dried tomatoes. Meanwhile, cook pasta to desired
doneness as directed on package; drain. Keep warm.
2. Heat oil in large nonstick skillet over medium-high heat until
hot. Add leeks; cook and stir until tender. Reduce heat to medium; stir in tomatoes and olives.
3. Add pasta to skillet. Cook over medium heat until thoroughly
heated, stirring occasionally. Add eggs and pesto; cook and stir 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle with
cheese.
Nutrition Information Per Serving: 550 Calories, 27 g Fat, 450 mg Sodium
How To make Pesto Pasta and Vegetables's Videos
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Ingredients
For Pesto Sauce
Basil Leaves – 2 cups
Almonds/Pinenuts/Cashewnuts (toasted) – handful or ⅓rd cup
Garlic Cloves – 2 nos
Parmesan Cheese Grated – ½ cup
Olive Oil – ¾ cup
Salt – to taste
Pepper powder – to taste
For Pasta
Dried Pasta – 2cups
Water – for boiling
Salt – 1tbsp
Butter – 1 tbsp
For a detailed step by step recipe, visit
Now anyone can make pasta if you have an easy recipe that shows how to make pesto pasta with delicious pesto sauce. It's Maamaamiaa (:
You can prepare pesto and store it in a fridge for upto a week. You can also freeze pesto sauce and use upto 1month. #pasta #pesto #cheese
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Classic Pesto Recipe in 60 Seconds
Pesto!
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How To Make Pesto Pasta | Penne Pasta With Pesto Sauce | The Bombay Chef - Varun Inamdar
Learn how to make Pesto Pasta an yummylicious pasta recipe with The Bombay Chef Varun Inamdar.
A perfect guide to make amazingly delicious pesto pasta at home . So with The Bombay Chef Varun Inamdar learn to make tempting and delicious, easy to make Pesto Pasta only on Rajshri Food.
Ingredients
For the pesto
A large bowl fresh basil leaves
7-8 garlic pods
1 cup olive oil
Half cup cashew nuts
1/4th cup Parmesan cheese
Cracked pepper to taste
Salt to taste
Assembly
1 cup boiled pasta
Few cherry tomatoes
Parmesan cheese to garnish
Pepper to garnish
Method
- In a bowl add fresh basil leaves, cashew nuts, garlic pods, Parmesan cheese, salt and black pepper and add olive oil and mix it all well
- In a pan full of water add salt, pasta and let it boil for 10 minutes
- In a grinder, blend the mixed ingredients to run into fine smooth paste add some olive oil
- Transfer it into another bowl
- In a pan add some oil, cherry tomatoes and boiled pasta and some salted water and add the pesto sauce.
- Add some basil leaves and the pesto pasta is ready to be served!
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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Pesto Pasta Salad
Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking darn it, I should have just followed the recipe!.
PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.
TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.
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