Meena's Taste Mantra

Basil Walnut Pesto Pasta - a delectable Pasta Option with oodles of nutrition!

An aromatic plate of freshly prepared Basil Walnut Pesto Pasta is Heaven! Filling, nutritious and simply delectable! Best part is that it is very easy to prepare! I love the fresh sweet taste of Basil and whenever i find these fresh in our local market I am sure to buy a bunch or two.

This weekend since Amma Appa had a prior social commitment, it was just me for Lunch. Needless to say, I wanted to dish up a really easy to make dish with no compromise as to taste ans health! An opened pack of Penne was hinting "Use Me..Use Me.." and since I had my lovely Basil...I decided to make my favourite Basil Walnut Pesto Pasta. This is just an assembly process actually. Once you have whipped up Basil Walnut Pesto, it is just tossing that and the cooked Pasta of your liking..and presto you can settle down for a delicious meal!

INGREDIENTS

1 cup Pasta, uncooked
2 tblsp Basil Walnut Pesto

1 tsp Homemade Butter
1/2 tblsp Parmesan Cheese, grated | To taste

METHOD

Cook Pasta as per the instructions on the packet. Reserve 3 tblsp of the cooked pasta water. Strain and keep aside the cooked Pasta.
In a frying pan heat butter.
Add Basil Walnut Pesto. Saute for a minute on low flame.
Adjust consistency by adding the reserved pasta water. Mix well.
Add 1/2 tsp grated Parmesan cheese and boiled pasta. Mix well till pesto coats the pasta.
Switch off gas and transfer to a serving plate.
Garnish with remaining Parmesan.
Serve hot.

Note:

a. You can make the pasta sauce in advance and store it in an air tight container. Deep freeze the same. It will remain fresh for 2 days.

b. I have used Penne Pasta. You can use as per your wish any Pasta!

We have used:

1. Naturally Your's Organic Penne

2. Kodai Parmesan Cheese

3. Borges Light Olive Oil

4. Keya's Oregano Freeze Dried

5. Snapin Pasta Mix Seasoning

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.