Fusilli Pasta with Walnut and Mint Pesto
Ingredients:
4 cups boiled fusilli pasta or penne (whole wheat)
1 tbsp olive oil
1 large onion, finely sliced
1 tomato, finely chopped
2-3 crushed garlic cloves
salt to taste
freshly ground pepper to season
1 tbsp chopped coriander or fresh parsley for garnish (optional)
1 tbsp grated Parmesan cheese for garnish (optional)
For pesto: grind to a fine paste
8 walnuts, toast over low flame for 3 mts
1 tbsp bread crumbs or a slice of 3 days old bread
10-12 mint leaves
1/2 tbsp olive oil
salt to taste
1 Cook fusilli pasta in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the sliced onions and crushed garlic and saute till onions turn transparent. Add chopped tomato and cook for 6-7 mts.
3 Adjust salt, season with freshly ground pepper. Add the ground pesto and toss. Sprinkle grated cheese. Turn off heat. Garnish with fresh parsley.
5 Remove the pasta onto a serving dish and serve warm.
4 cups boiled fusilli pasta or penne (whole wheat)
1 tbsp olive oil
1 large onion, finely sliced
1 tomato, finely chopped
2-3 crushed garlic cloves
salt to taste
freshly ground pepper to season
1 tbsp chopped coriander or fresh parsley for garnish (optional)
1 tbsp grated Parmesan cheese for garnish (optional)
For pesto: grind to a fine paste
8 walnuts, toast over low flame for 3 mts
1 tbsp bread crumbs or a slice of 3 days old bread
10-12 mint leaves
1/2 tbsp olive oil
salt to taste
1 Cook fusilli pasta in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the sliced onions and crushed garlic and saute till onions turn transparent. Add chopped tomato and cook for 6-7 mts.
3 Adjust salt, season with freshly ground pepper. Add the ground pesto and toss. Sprinkle grated cheese. Turn off heat. Garnish with fresh parsley.
5 Remove the pasta onto a serving dish and serve warm.
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