Tuesday, March 29, 2011

Spinach'N Cilantro Pesto Pasta



Here is one more Italian recipe, one serving of which I promise you,would give your daily dose of green vegetables:) . Jokes apart, this is one recipe that you can use to finish off those spinach and cilantro bunches that may be sitting in your refrigerator for long. If you have made too much of pesto you can even store some for later, by storing it in airtight containers - just make sure you add a teaspoon of olive oil covering the top of the pesto sauce so that it doesn't oxidize and discolor.
Ingredients:
For Pesto
Yield:1cups
Fresh spinach leaves, well-washed and stemmed-1 cup
Cilantro or Parsley-1/4 cup
Almonds or  pine nuts, toasted-1/4 cup
Parmesan cheese, freshly grated-1/8 cup
Garlic cloves-1 1/2
Extra virgin olive oil-1 tablespoon
Sea salt-1/8 teaspoon
Fresh ground black pepper-1/4 teaspoon
Green chilli-2
Lime juice - from 1/2 a lime or 1 TBSP (Could use lemon juice too)
Place all ingredients into food processor and process to a fine paste.Add or reduce amount of oil to thin or thicken the sauce.
For Pasta.
Vegetable oil-1 tablespoon
Extra virgin olive oil (plus more for drizzling pasta once cooked)-1 tablespoon
Garlic cloves (minced or pressed)-1
Dried basil-1 tablespoon
Vegetable mix(cut)-3 cups
Whole grain pasta, uncooked -16 ounces (I have used Rotini pasta)
Sea salt & freshly ground pepper
Method:
Cook pasta as indicated on package or until tender (usually 8 to 14 minutes).Stir occasionally to prevent sticking.Meanwhile, in a pan, heat vegetable oil and olive oil over low heat and immediately add garlic ,dried basil and vegetables, season with salt and pepper sauté for 3 minutes.Once pasta is cooked, drain on colander, drizzle with one tablespoon of olive oil, mix lightly.Now Add pesto sauce and pasta to the cooked vegetables cook for about 3 minutes on low heat (avoid over cooking to allow pesto to retain its nutrients intact) and serve.
Sending this over to"Herbs and Flowers in my Platter" - Coriander leaves/Cilantro event at Krithi's Kitchen
Herbs & Flowers in My Platter - Coriander

21 comments:

  1. Gorgeous pasta!!!Move the flavor of the pesto...
    Prathima Rao
    Prats Corner

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  2. Wat a catchy and healthy pesto,lovely..

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  3. LOOKS AWESOME......GREENLY TASTY PASTA..

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  4. So healthy and inviting pasta !!

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  5. love the colour... Nice healthy pasta...

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  6. looks awesome...what a flavorful n colorful pasta dear !

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  7. Great looking pasta..So healthy and delicious..

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  8. This looks fabulous! I would clean this plate off in an instant :)

    US Masala

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  9. Oh how yummy! Must try this as I do have some cilantro and spinach sitting in my fridge!

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  10. Very nice color and looks tasty! Thanks so much dear for voting.....

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  11. that is a very special treat indeed..:P
    Tasty Appetite

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  12. I just discovered your blog and I must say you have a lovely space with some great collection of recipes.. Glad to follow you..
    That platter of pasta dish looks delicious and yummy!

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  13. Healthy pasta !!! Love the color !!!

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  14. Pesto pastas are a hearty dish and they are perfect for the health-conscious. Yep, they do give you a good dose of green veggies. Is this recipe your own creation? What's to be loved about pesto is its bold, fresh taste. It has so much nutrients, and the texture brought about by olive oil is just appetizing.

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