Recipe:
Gluten free spaghetti (wheat-free spaghetti)
2 cups fresh basil leaves (before blend) - about one whole bunch of basil leaves
1/2 cup pine nuts (toasted)
1/2 cup olive oil
3 cube cheddar cheese (shredded)
2 cloves garlic
1.5 tsp freshly ground black pepper
1 organic tomato (cut into 8 slices)
(1) In a large deep skillet, bring some water to boil. Add in 1 tsp olive oil and put in some spaghetti to boil. Once done, drain the pasta over cold water and set aside. Reserve some cooking water for tossing later.
(2) Using a food processor, blend pine nuts with garlic till coarsely grinded. Add in basil leaves and olive oil, and continue to blend till a green paste is formed. Lastly, add 2 cubes of cheese and black pepper and blend together.
(3) Toss the pasta with some pesto (add in 1 Tbsp at a time) and add the reserved water kept earlier necessarily (a little at a time) till saucy. Top with fresh tomato slices and extra shredded cheese. Serve immediately.
Made 3 servings
Results : This is a very delicious, simple and fresh meal. I never thought that pasta sauce could be taken raw, and after making this only i realised this is what we eat at restaurant normally ! Therefore, i would like to experiment further with other types of greens in the future.
Adapted from: http://www.foodiecrush.com/2013/08/pesto-pasta-recipe/
No comments:
Post a Comment