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Main Ingredients | Pesto, Fresh basil leaves |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Creamy Pesto Pasta
- Pesto
- 1 cup + 1 to garnish Fresh basil leaves
- 1 tablespoon Pine nuts
- 1 tablespoon Parmesan cheese grated
- 5-6 cloves Garlic
- 1/2 cup Olive oil
- to taste Salt
- 1 pinch Black peppercorns crushed
- White sauce
- 2 tablespoons Butter
- 2 tablespoons Refined flour
- 3 cups Milk
- Pasta
- 3 cups Macaroni pasta boiled
- 2 tablespoons Olive oil
- 10-12 Butter mushrooms sliced
- 10-12 cloves Garlic crushed
- 1 teaspoon Red chillli flakes
- 1/2 cup Corn kernels boiled
- 10-12 Cherry tomatoes halved
- 1 pinch Salt
- 1 pinch Black peppercorns cruhsed
- 2 tablespoons Parmesan cheese grated
Method
- To make pesto, put parmesan cheese, pinenuts, salt and crushed black peppercorns in a mixer jar and grind to a fine powder.
- Add garlic cloves and continue to grind. Add basil leaves and olive oil and grind to coarse paste. Transfer into a bowl.
- To make white sauce, heat butter in a deep non-stick pan, when it melts add flour and saute for a minute. Add milk gradually and whisk well so that there are no lumps. Cook for 4-5 minutes or till it becomes thick. Transfer into another bowl.
- To make pasta, heat olive oil in another deep non-stick pan, add mushroom and sauté for 2-3 minutes.
- Add garlic and sauté till light brown. Add red chilli flakes and pesto, mix and saute for 2-3 minutes. Add white sauce and mix well.
- Add corn, cherry tomatoes, boiled macaroni, salt and crushed black peppercorn and mix well. Cook for a minute and add grated parmesan cheese and mix well.
- Transfer into a serving bowl, garnish with sprig of basil and serve immediately.
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