Pasta usually features in our menu at least once a week. However, ever since we found that Anjalie is allergic to nuts (including pine-nuts) I have not made pesto sauce at home. Like many parents dealing with allergies, I too looked for alternative ways of making pesto for her. Recently, we found that Anjalie likes and is not allergic to pumpkin seeds :) So tonight, I tried to make pesto pasta with pumpkin seeds and also added roasted vegetables for a good measure. It was a great success at dinner. At first Anjalie was sceptical looking at the green sauce, but after trying one bite, she quickly dug into her food and really enjoyed it. I even got a "delicious dinner, Mummy" from her :)
You will need:
250 g pasta cooked according to instructions
choice of veggies - sweet peppers, courgettes, onions, tomatoes, aubergine etc
salt and black pepper to taste
fresh parsley and grated parmesan cheese to garnish
for the sauce:
1/4 cup pumpkin seeds shelled, roasted
1 tablespoons grated Parmesan cheese
2 cloves garlic
1/2 cup basil leaves
1/2 cup fresh coriander leaves ( I used coriander leaves) or you can just use 1 cup basil leaves
1 tablespoons fresh lemon juice
1/4 cups olive oil
salt and black pepper to taste
To make the pesto: Grind the pumpkin seeds, Parmesan, and garlic in a food processor without adding water. Pulse, on and off, scraping from the sides with a spatula, until the seeds are almost ground. Add basil, coriander, lemon juice, and olive oil (adding a little bit at a time), and pulse on and off for about 40 seconds until all the ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful with the oil.
Grill vegetables with the skin on. You can either broil/grill them in the oven or roast them directly on the flame and microwave further for 2-3 mins.
Wash veggies under cold water to remove the skin. Chop into bite size pieces. Season with salt and pepper
In a large bowl/sauce pan, toss cooked pasta, grilled vegetables and pesto sauce to mix.
Garnish with fresh parsley & grated parmesan cheese and serve warm with salad.
You will need:
250 g pasta cooked according to instructions
choice of veggies - sweet peppers, courgettes, onions, tomatoes, aubergine etc
salt and black pepper to taste
fresh parsley and grated parmesan cheese to garnish
for the sauce:
1/4 cup pumpkin seeds shelled, roasted
1 tablespoons grated Parmesan cheese
2 cloves garlic
1/2 cup basil leaves
1/2 cup fresh coriander leaves ( I used coriander leaves) or you can just use 1 cup basil leaves
1 tablespoons fresh lemon juice
1/4 cups olive oil
salt and black pepper to taste
To make the pesto: Grind the pumpkin seeds, Parmesan, and garlic in a food processor without adding water. Pulse, on and off, scraping from the sides with a spatula, until the seeds are almost ground. Add basil, coriander, lemon juice, and olive oil (adding a little bit at a time), and pulse on and off for about 40 seconds until all the ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful with the oil.
Grill vegetables with the skin on. You can either broil/grill them in the oven or roast them directly on the flame and microwave further for 2-3 mins.
Wash veggies under cold water to remove the skin. Chop into bite size pieces. Season with salt and pepper
In a large bowl/sauce pan, toss cooked pasta, grilled vegetables and pesto sauce to mix.
Garnish with fresh parsley & grated parmesan cheese and serve warm with salad.
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