Can you all believe this? This is my 99th video recipe? I thank you all for all your support from then till now! It has been such a nice experience working on all these recipes. Little did I know that over the past few years I have made so many dishes or even known so many dishes. This recipe is very close to met! I’ve always had an addiction to learn and make new dishes! I had some cousins over at, my place in 2019 pre-pandemic I had made a pesto baby potato salad that was divine! Ever since then I’ve been partial to a pesto sauce I thank @gourmetgarden for the most fresh basil both in Bangalore Hyderabad!
This dish is probably the easiest of all the pasta dishes if you have a food processor! Until I got a food processor as a wedding gift I had never used ! They are so useful and help in making things so quickly! This pasta really takes on 15 minutes to make. I used a special edamame and mung beans spaghetti the taste was incredible and it is healthy! The sauce takes around 5 minutes to make I used 3 cups of Fresh Basil to make this recipe.
I usually don’t make pasta and noodles often cut when I do I really to prefer pesto! I have made recipes from really big chef’s I love making gnocchi with A nice pesto sauce! Something about using nuts! I like adding seeds too apart from walnuts! The taste in even more amazing and macros!!!
Do you want any specific recipe? Have a doubt with one of mine? Want something else? Ask away!
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Desi Style Pesto Pasta
Ingredients
- 3 cups Fresh Basil from Gourmet Garden
- ½ cup walnuts
- ¼ cup Pumpkin seeds
- 1 teaspoon freshly ground pepper
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 teaspoon ginger garlic paste
- 2 cubes of Amul Cheese
- 1 Zucchini
- 100 grams of broccoli
- Pink Harvest Farms 100% Moong and Edamame Spaghetti or Spaghetti of your choice
- 1 tablespoon of oil
- 2 teaspoon freshly ground pepper
- 1 teaspoon sugar
- Salt per taste
- 3 tablespoons black olives
- Fresh Basil for garnishing
Instructions
Steps to make Pesto Pasta
- In a food processor jar add 3 cups fresh basil
- Add ½ cup walnuts
- Add ¼ cup Pumpkin seeds
- Blend it
- I added the basil in batches
- Add 1 teaspoon freshly ground pepper
- Add juice of 1 lemon
- Add 1/4 cup extra virgin olive oil
- Blend again
- Add 1 teaspoon ginger garlic paste
- Add salt per taste, blend for 1-2 minutes
- I added 2 cubes of Amul Cheese, blend 1 last time
- Cut 1 Zucchini
- Cut 100 grams of broccoli
- Next, boil the pasta based on the instructions on the packet
- I've used Pink Harvest Farms 100% Moong and Edamame Spaghetti
- While it is boiling stir fry broccoli and zucchini with salt, pepper & sugar
- I've used only 1 tablespoon of oil, add the broccoli
- Add the cut Zucchini
- Add salt per taste
- Add 2 teaspoon freshly ground pepper
- Add 1 teaspoon sugar and stir fry for 5 minutes
- Remove, and keep aside!
- Spaghetti is ready!
- In the same pan add the cooked spaghetti
- Add the pasta sauce
- Toss it using tongs
- This helps in keeping the spaghetti nice and long without breaking it
- Add 3 tablespoons black olives
- Cover with the lid and let it simmer for 2 minutes
- Serve it in a bowl using tongs
- Add a few black olives
- Garnish with 3 fresh basil
- Serve hot!
