Pesto Pasta | How to boil Pasta | पेस्तो पास्ता | Chef Sanjyot Keer

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Add 2-3 tbsp extra-virgin olive oil, 1 clove of garlic, 4-5 walnuts, and a pinch of salt to a chopper and grind until nicely blended.

Add 100 grams of cleaned basil leaves and 50 grams of grated parmesan cheese to the mixture.

Add 1 tbsp more of extra-virgin olive oil and grind coarsely, scraping the sides and adding more oil as needed until the desired consistency is reached.

To brighten the color of the pesto, blanch basil in boiling water for a few seconds, then shock in ice-cold water before using.

Bring water to a rolling boil in a large pot and add a large generous pinch of salt.

Add 250 grams of penne pasta to the boiling water and set a timer for 8 minutes, stirring once immediately after adding the pasta.

Stir the pasta 2-3 times during cooking to prevent sticking, and check for doneness by ensuring no dry white ring remains in the center.

Once cooked, strain the pasta and reserve some pasta water.

Transfer the hot pasta to a bowl, add grated parmesan cheese and the prepared pesto, and stir to combine, adding reserved pasta water as needed to reach desired consistency.

Taste and season with salt if needed, then plate the Pesto Pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens