Pesto pasta
Pesto pasta, from above
VegItaly

Pesto pasta

Basil, garlic and cashews blitzed into green gold. Smells like summer in Genoa via Bengaluru.

25 minTime
16 gProtein each
mildSpice
Green, pounded, fragrant2 chapters · 1 min read

Make it your way

Grandma's wayIndian pantry pesto with cashews.
The original
554kcalsame
16 gproteinsame
4 gfibresame
25minutessame

Pesto pasta.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Pasta2½ cups fusilli or spaghetti
Basil leaves2 packed cups leaves
Spinach1 cup leaves, to keep it green
Garlic3 cloves
Cashews2 tbsp, lightly toasted
Olive oil3½ tbsp
Processed cheese (american cheese)¼ cup, grated
Lemon juice2 tsp
Tomato8 cherry tomatoes or 1 tomato, chopped
Black pepper¼ tsp
Saltto taste, plus some for the water

Method

4 steps
  1. 1Cook pasta in salted water until al dente. Keep a cup of pasta water.
  2. 2Blend basil, spinach, garlic, cashews, cheese, lemon, salt and pepper, drizzling in olive oil, to a coarse paste.
  3. 3Toss hot pasta off the heat with pesto and a few spoons of pasta water.
  4. 4Fold in tomatoes and serve.
Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

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Make it a meal

What goes with Pesto pasta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Aloo gobi35 min
On the side Bhindi masala35 min
To drink Sol kadhi40 min
Something sweet Puran poli90 min
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