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Spaghetti in Tomato Chilli Pesto Recipe

Spaghetti in Tomato Chilli Pesto is a popular Italian Main
Author :
 
On :
Friday, 19 May, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Italian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 7-8 - Tomatoes, pureed
  • 3-4 - Green chillies
  • 3-4 - Red dried chillies
  • 1/2 cup - Fresh Basil leaves/ 1 tsp dried Basil leaves
  • 5-6 - Walnuts
  • 7-8 - Cloves of garlic, minced
  • 1 cup - Spinach leaves, steamed and pureed
  • 2 tbsp - Olive oil
  • 2 tsp - Parmigianino Reggiano cheese, grated
  • 1/2 cup - Rocket leaves (optional)
  • 2 tsp - Salt
  • 1 tsp - Black pepper
  • 1 tsp - Oregano
  • 1/2 cup - Cauliflower/ broccoli, grated
  • 1/2 cup - Boiled Green peas
  • 1/2 cup - Capsicum, finely chopped
  • 200 g - Whole Wheat spaghetti noodles, cooked according to packet instructions
  • How to Make Spaghetti in Tomato Chilli Pesto:

    1. Grind walnuts in a grinder and keep aside.
    2. Mix green chillies, red dried chillies, basil leaves, rocket leaves together in a blender and keep aside.
    3. Heat 2 tbsp olive oil in a pan, fry garlic, add pureed tomatoes, spinach and saute for a minute.
    4. Add blended paste, ground walnuts with salt and cook covered for a minute.
    5. Combine all the vegetables and cook covered for 3-4 minutes.
    6. Add spices, mix and turn off the flame.
    7. Place the cooked spaghetti in a plate, pour the sauce over.
    8. Sprinkle the grated parmigiano reggiano cheese and enjoy it hot.
    9. Recipe courtesy: UK Rasoi




     

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