How To make Pesto Pasta
PASTA:
3 c Unbleached all-purpose flour
2 lg Eggs lightly beaten with
1/4 c Pesto Sauce
:
PESTO SAUCE 2 md Garlic cloves
2 c Fresh basil leaves :
packed
1/2 c Extra-virgin olive oil
1/2 c Feta cheese crumbled
(about 3 oz.) 1/4 c Walnuts :
chopped
For The Pasta: Following the instructions given in your owner's manual, prepare and set up the pasta machine with an extruder die to make the disired shape of pasta. All ingredients must be at room temperature. Place the liquid ingredients in a glass measuring cup. If less than 3/4 cup, add some water to make up the balance. Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquid ingredients through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft pea-sized crumbs. Following the instructions given in your owner's manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta
begins to come out, gently move it away from the machine. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes before cooking, or store for later use. For The Pesto Sauce: Put the garlic, basil leaves, and olive oil in a blender jar or food processor bowl. Process until smooth. Add the feta cheese and walnuts and process just until the cheese is blended into the mixture. The sauce should have the same consistency as heavy cream. If too thick, add additional oil or water, a tablespoon at a time. The recipe for the Pesto Sauce makes enough for 4 servings when used as a pasta sauce, which by the way, it pretty darn good! Both recipes are from the book 'The Ultimate Pasta Machine Cookbook' by Tom Lacalamita Simon & Schuster ISBN# 0-671-50102-X. Shared by Sandy Gamble <scg@indirect.com>
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How to Make a Tomato/Pesto Pasta
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How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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How To Make Pesto Pasta | Penne Pasta With Pesto Sauce | The Bombay Chef - Varun Inamdar
Learn how to make Pesto Pasta an yummylicious pasta recipe with The Bombay Chef Varun Inamdar.
A perfect guide to make amazingly delicious pesto pasta at home . So with The Bombay Chef Varun Inamdar learn to make tempting and delicious, easy to make Pesto Pasta only on Rajshri Food.
Ingredients
For the pesto
A large bowl fresh basil leaves
7-8 garlic pods
1 cup olive oil
Half cup cashew nuts
1/4th cup Parmesan cheese
Cracked pepper to taste
Salt to taste
Assembly
1 cup boiled pasta
Few cherry tomatoes
Parmesan cheese to garnish
Pepper to garnish
Method
- In a bowl add fresh basil leaves, cashew nuts, garlic pods, Parmesan cheese, salt and black pepper and add olive oil and mix it all well
- In a pan full of water add salt, pasta and let it boil for 10 minutes
- In a grinder, blend the mixed ingredients to run into fine smooth paste add some olive oil
- Transfer it into another bowl
- In a pan add some oil, cherry tomatoes and boiled pasta and some salted water and add the pesto sauce.
- Add some basil leaves and the pesto pasta is ready to be served!
Host: Varun Inamdar
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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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