5-Minute Recipe: Pesto Sauce Pasta

The herby, buttery zing of fresh pesto pasta is unforgettable, says Mayur Sanap. It can be quickly made from scratch if cooked pasta is handy.

Ingredients

• Handful fresh basil leaves, stems removed
• 3-4 pods garlic

Ingredients, continued

• 1 tsp butter
• 3 tbsp pine nuts or walnuts or cashews or skinless almonds
• 1 tbsp lemon juice

Ingredients, continued

• 3 tbsp Parmesan cheese or Amul cheddar cheese, grated + 1 tbsp extra for garnish
• 1-2 tsp freshly-ground black pepper powder
• Salt to taste, about 1 tsp

Ingredients, continued

• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano, for garnish, optional
• 1 tsp chilly flakes, for garnish, optional

Ingredients, continued

For the pasta:

• 250 grams of conchiglie/shell pasta, preferably or any other variety of your choice.
• 1 tsp salt.
• Boiling hot water, as required.

Method

• Cook the pasta as per instructions on its packet.
  Keep aside 1 cup of the pasta water until further use.
• Add all the pesto ingredients into a mixer/blender and grind to a smooth paste.

Method, continued

• Add the butter in large saucepan over low heat and then add the pesto sauce and cook for about 2 minutes.
  Add the cooked pasta and give it a good mix and then add the pasta water if you want more sauce with your pasta.
  Take off heat and garnish with the extra grated cheese, oregano, chilly flakes and serve hot.

Method continued

• Add a variety of sautéed veggies like broccoli, babycorn, cherry tomatoes, beans, mushrooms to make the pasta more flavoursome and fibre rich.
• Meat and seafood lovers can add boiled chicken, prawns.
• Use the highest quality extra-virgin olive oil for the best kick.

Tips
You can make a salad dressing with this pesto sauce too or use it with slices of cheese and cucumber to make a refreshing sandwich.
Store the sauce in a deep freezer for up to about a month.