Basil Pesto Pasta

If you have the pesto ready, this is a dish you can dish out in under 15 mins. Trust me. Ok even with the pesto, it took me about 25 mins. I am super fast! Have been wanting to try out pasta dishes since I attended the Master Class. 

Pesto can be stored for upto 1 week. Add olive oil on top of the pesto to make it into a covering and store in the refrigerator.

This is the best dish you can cook up within minutes on a cold winter afternoon. Its a great snack and lunch box idea too.

Ingredients For Basil Pesto:
100 gms Italian Basil,
1/2 cup pinenuts,
1/4 cup garlic pods,
1/4 cup olive oil,
2 tbsp grated parmesan,
Salt as per taste

Method:

1. Wash and clean the basil leaves and allow it to completely dry. 
2. Put all the ingredients into a blender and churn it into a fine paste.
3. Adjust salt as required.
4. If you want to store the pesto, just cover it with enough olive oil and keep it refrigerated for upto 1 week.

Ingredients For Pasta:
2 cups pasta of your choice (Fusilli, Spaghetti, Fettuccini, Penne, or Farfalle)
2-3 tbsp Basil Pesto,  as per taste,
1 tsp chilli flakes,
1-2 tsp olive oil,
Parmesan cheese or cheddar cheese for garnish

Method: 

1. Take a heavy bottomed vessel and bring about 1 liter of water to a boil. Add 1 tsp of salt to the boiling water. 
2. Add the pasta of your choice and cook until al dente.
3. Drain and run though cold water. Toss it with some olive oil and leave it aside.
4. At the time of serving, mix the basil pesto as per taste to the cooked pasta. 
5. Adjust the salt.
6. Garnish with grated cheese, a drizzle of olive oil, and chilli flakes. 

Enjoy :-)