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| Main ingredients | 10-15 Pro V Select Whole Natural Cashew, Fresh basil leaves, Black peppercorns, Garlic cloves, Parmesan cheese powder, Extra virgin olive oil, Penne pasta, Button mushrooms, Corn kernels, Cherry tomatoes |
| Cuisine | Italian |
| Course | Noodles and pastas |
| Prep time | 15-20 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarians |
Ingredients
- 10-15 Pro V Select Whole Natural Cashew
- 1½ cups fresh basil leaves
- 8-10 black peppercorns
- 10-15 garlic cloves
- 1½ tablespoons parmesan cheese powder
- ½ cup + 2 tablespoons extra virgin olive oil
- 2 cups boiled penne pasta
- 1 tablespoon chopped garlic
- 4-5 button mushrooms, quartered
- ¼ cup boiled corn kernels
- 5-6 cherry tomatoes, halved
- Salt to taste
- Grated parmesan cheese to sprinkle
- Fresh basil sprig for garnish
Method
- To make pesto take basil leaves in a grinder jar, add black peppercorns, garlic, parmesan cheese powder, ½ cup extra virgin olive oil and Pro V Select Whole Natural Cashew and grind to a coarse paste.
- Heat remaining extra virgin olive oil in a non-stick wok, add chopped garlic and mix well. Add button mushrooms, mix and sauté for 2 minutes.
- Add corn kernels and cherry tomatoes, toss well and sauté for 1 minute. Add the prepared pesto and salt and mix well. Add pasta and toss well.
- Transfer onto a pasta plate, sprinkle grated parmesan cheese, garnish with basil sprig and serve hot.
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