Ingredients
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3 Cups, Boiled Pasta
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4 Tbsp Olive Oil
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2, Diced into big pieces Medium sized tomatoes
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1.5 Cups, Blanched Spinach
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5-6 Cloves Garlic
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7-8 Almonds
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4-5 Black peppercorns
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2 Cheese Cubes
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1/2 Cup Milk
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To taste Salt
Directions
Classic Pesto is made of Basil leaves. Here goodness of Spinach substitutes Basil and a yummy, equally easy and delightful green pasta is ready in a jiffy. This recipe has been inspired by Chef Sanjeev Kapoor’s with a few tweaks.
Steps
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1
Done
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Slice 2-3 cloves of garlic. Heat 2 Tbsp olive oil in a pan. Saute the sliced garlic until crisp and set aside. In the same pan, saute the diced tomatoes on medium heat for a few minutes and set aside. |
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2
Done
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Take the blanched spinach, remaining garlic pods, almonds and pepper corns along with olive oil in a grinder and blitz to a semi smooth paste. |
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3
Done
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In the same pan used for the tomatoes, add the pasta along with the ground spinach sauce. Mix well and cook on slow heat for a few minutes. |
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4
Done
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Add the milk and simmer on low heat. The sauce will turn creamy. |
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5
Done
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Add salt at this stage and grate a cheese cube and mix well. |
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6
Done
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Add 3/4 of the cooked tomatoes and give it a stir. Transfer to serving plate. Garnish with leftover pieces of tomatoes, grated cheese and slivers of crisp garlic. Serve hot. * The original recipe used roasted peanuts instead of almonds. Even walnuts or pine nuts can be used instead. |
