PASTA:
1 c Flour *
1 lg Egg
1 ts Salt
1 ts Pepper, white
2 tb Oil, olive
1 bn Basil, washed, stemmed
1/2 c Oil, olive
SAUCE:
2 tb Butter
1/2 c Mirepoix **
3 tb Puree, shallot ***
2 ea Bay leaves
1 ts Thyme
1/2 ts Oregano
1 ts Peppercorns, crushed
1 c Wine, white
2 tb Basil, fresh, chopped
3 md Tomatoes, ripe, chopped
4 tb Puree, tomato
1 ts Puree, garlic ***
2 c Stock, chicken ***
2 c Stock, veal ***
Salt (to taste) Pepper (to taste) * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** Mirepoix is a mixture of diced onions, carrots, celery and leeks. *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don't have one of your own. For the Pasta: ============== Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing. Roll the dough into a ball and work it by hand until it's smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking. For the Sauce: ============== Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out). Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft). Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Green Pasta with Tomato Sauce and Basil's Videos
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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Pesto Pasta Recipe | pesto sauce pasta | pasta banane ka tarika | Chef Kunal Kapur Recipes
Learn how to make pesto pasta with quick and easy recipe!
पेस्टो सॉस पास्ता | Pesto Pasta | Easy & Homemade Recipe | Chef Kunal Kapur Recipes
Ingredients
For Pesto Sauce
Basil Leaves – 2 cups
Almonds/Pinenuts/Cashewnuts (toasted) – handful or ⅓rd cup
Garlic Cloves – 2 nos
Parmesan Cheese Grated – ½ cup
Olive Oil – ¾ cup
Salt – to taste
Pepper powder – to taste
For Pasta
Dried Pasta – 2cups
Water – for boiling
Salt – 1tbsp
Butter – 1 tbsp
For a detailed step by step recipe, visit
Now anyone can make pasta if you have an easy recipe that shows how to make pesto pasta with delicious pesto sauce. It's Maamaamiaa (:
You can prepare pesto and store it in a fridge for upto a week. You can also freeze pesto sauce and use upto 1month. #pasta #pesto #cheese
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Pesto Pasta
This is how to make a JUCY pesto pasta without adding tons of extra oil!
Cherry Tomato & Garlic Pasta | The Most FLAVORFUL 20 Minute Recipe
EPISODE 733 - How to Make a Cherry Tomato & Garlic Pasta | Espaguetis con Tomates Cherry y Ajo
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Pesto Pasta | How to boil Pasta | पेस्तो पास्ता | Chef Sanjyot Keer
Full written recipe for Pesto Pasta
Prep time: 10-15 minutes
Cooking time: 15 minutes
Serves: 3-4 people
Ingredients:
Pesto
OLIVE OIL | ऑलिव ऑयल 2-3 TBSP
GARLIC | लेहसुन 1 CLOVE
WALNUT | अखरोट 4-5 NOS.
SALT | नमक A PINCH
BASIL LEAVES | बेसिल के पत्ते 100 GRAMS
PARMESAN CHEESE | पारमेसान चीज़ 50 GRAMS (GRATED)
OLIVE OIL | ऑलिव ऑयल 3 TBSP
Boiling pasta
SALT | नमक A LARGE PINCH
PASTA | पास्ता 250 GRAMS (PENNE)
Final Assembly
PASTA | पास्ता AS REQUIRED (HOT)
PARMESAN CHEESE | पारमेसान चीज़ AS REQUIRED
PESTO | पेस्तो AS REQUIRED
PASTA WATER | पास्ता वाला पानी 1-2 TBSP
SALT | नमक IF REQUIRED
Method:
To make pesto add olive oil in a chopper along with garlic, walnut & a pinch of salt & grind it together to emulsify the oil nicely.
Further add the basil leaves, parmesan cheese & olive oil, grind it again until a semi-coarse paste is formed, make sure you scrape the sides of the chopper.
Your pesto is ready.
To perfectly boil the pasta bring water to a roaring boil in a stock pot, then add salt & pasta of your choice & let the pasta for boil 8 minutes.
Once boiled strain the pasta using a large spider, make sure you reserve the pasta water.
In a bowl add boiled pasta as required, parmesan cheese & pesto as per your taste preference & mix well.
Further add a couple of tablespoons of the pasta water to bring the pasta to the right consistency, make sure that the pasta water is hot.
Once mixed taste & adjust the seasoning if required.
Your quick & easy pesto pasta is ready.
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15 Minute Fresh Cherry Tomato Pasta
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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
¼ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about ½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.