We used to eat often in this Italian place called Pasta Remoli in London. I love loveee their Pesto Pastas. This below recipe is inspired from them. Whenever I get hold of fresh Basil leaves I try and make this Pasta at home. Little A loves it too and would finish off her meal without much fuss.
I have used Cashewnuts in my recipe. You can subsitute with Pinenuts or Almonds or can even use a combination of different nuts. Same goes with Cheese too. I have used a combination of mild while Cheddar and Mozzarella. You can replace them with the cheese of your choice. The following measurement serves two.
Pasta Cooking Instructions :
- Boil water in a wide vessel along with a pinch of salt and oil
- Once it comes to rolling boil add 2 cups of Pasta
- After 12-15 minutes check if the pasta is cooked
- If yes then drain water and wash it in cold water to prevent mushy pasta
- Alternatively you can pressure cook pasta too (3:1 Water:Pasta ratio) It saves time.
- Let it cool down and you can carry on with your sauce preparation
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
For Pesto
- 10 Fresh Basil leaves
- 10 Cashewnuts
- 2 Garlic pods
- 1 tbsp olive oil
- 1 green chilli
Pasta Sauce
- 1 cup Cooked Pasta
- 2 cups milk
- 1/4 cup All Purpose flour or wheat flour
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Chilli flakes
- 1/2 tsp Italian seasoning
- 1 cup cheese Cheddar/Parmesan/Mozeralla
Ingredients
For Pesto
Pasta Sauce
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Instructions
- Grind together Basil leaves, cashewnuts,garlic,green chilli and olive oil to paste. I added little milk along with the other ingredients and made it to a fairly smooth paste
- Melt butter in a pan and add flour
- Once the flour is roasted well, lower the flame and add milk.Keep stirring
- Make sure no lumps are formed
- Add the basil paste, 3/4 th cup of Cheese & give it a mix using your spatula
- The Pasta sauce will start to thicken. At this stage add salt,black pepper powder, cooked pasta and make it is coated well in sauce
- After 3-4 minutes once turn off the flame add the remaining cheese, seasonings and serve the Pasta
- You can prepare the Basil pesto sauce well in advance and refrigerate too
Recipe Notes