Pesto Penne

About Pesto Penne

Ingredients

• Penne pasta, boiled till al dante 200 gms
• Fresh basil leaves 1 cup
• Garlic cloves, finely chopped 2
• Olive oil 4 tbsps
• Pinenuts (chilgoza) 5 tbsps
• Parmesan cheese, grated ¼ cup
• Milk 4 tbsps
• Fresh cream 2 tbsps
• Salt to taste

How to Make Pesto Penne (Stepwise Photos)

Method

1. Put basil leaves, garlic cloves and 1 tbsp olive oil in a mixer jar and grind.
2. Add 4 tbsps pine nuts, 3 tbsps parmesan cheese, 2 tbsps olive oil, and continue to grind.
3. Add 1 tbsp of olive oil and grind further to make pesto.
4. Heat 1 tbsp olive oil in a non-stick pan, add pesto and 3 tbsps milk, mix and saute on low heat. Add cream and mix.
5. Pour 1 tbsp milk, to loosen the pesto and saute for a minute.
6. Add penne pasta and toss till the pesto coats the pasta well. Add salt and mix.
7. Transfer into serving plate and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps