mint pesto pasta | how to make easy and creamy pasta recipe |CRAVYLICIOUS
hey guys!!!
here's a dish of pasta infused with the spicy and minti taste of pesto with base of mint and coriander with the creamyness of creamcheese . its taste good too when cooked with veggies like mushroom,corn,carrot,broccoli or chicken chunks. customizing it to ur own likings and sparkling a little love and interest while cooking makes the outcome way better ????..hope u guys like the recipe ????????
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Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
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Pea & Mint Pesto (Vegan!) | The Wicked Kitchen
An essential, easy vegan recipe for any plant-pusher! Give your pesto a Wicked twist with Chef Chad’s pea and mint hot take; expect a fresh and bright citrus kick, along with aromatic mint and sweetness from the peas. It’s fresh, punchy and fragrant...and extremely versatile. The flavor combos are endless—make up a big batch and mix with smashed avocado for a tasty toast, stir into cooked pasta for a fun packed lunch/meal prep feast, mix with Good Catch Tuna for a grab-and-go sandwich or use as a dip for veggies! A batch of this will keep in the fridge for about 5 days. Crack out the food processor and let’s get going.
Full recipe:
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How to Make Homemade Pesto | Jamie Oliver
Jamies takes us through the principals of making pesto and shares the wisdom passed onto him by Italian Nonnas he has met over the years. The traditional Genovese method uses garlic, basil, pine nut, olive oil and parmesan or pecorino but Jamie encourages us to do like the Italians and make it with what we have available. It's guaranteed delicious.
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Green Beans with Mint Pesto
Check out this fresh and delicious mint pesto! I have plenty of mint right now, and I love turning it into pesto. And you can also check out how I use it as a dressing on garden fresh green beans.