Tuesday, May 19, 2015

Spaghetti with Spinach-Almond pesto


When I had a choice to make for my previous post , I decided to cook a complete Italian meal and that's what I'm talking about here. As per my promise , I shared the recipe of pesto and an antipasti earlier. Now it's time for the main course. Yes, It's time for some quick and easy Spaghetti .



Creamy , zesty and yummy are the adjectives my kiddo used to to describe when I made this for a  kids party. But kids are a different story , will my food critic like it ??



Hubby comes to the dinner table and  says , 'oh! it's an Italian fare today ' , But me waiting patiently with my fingers crossed . He didn't even utter a word while eating leaves me nervous . End of the day I was cleaning the kitchen counter unable to figure out what could have gone wrong . There he comes and tells me ' You made it ! I loved it a lot and  why don't you consider making it often ? ' . Do I need to tell you how happy I was ????




The hint of lemon juice and zest just brightens up the flavors while almond leads to a nutty and creamy texture over this spaghetti.Fresh and flavorful pesto really makes a whole lot of difference, trust me.Lavish sprinkle of Buttery and creamy Parmesan and the hint of Chilli Flakes here and there took it to another level .





This recipe serves 4

Ingredients

Spaghetti ....................................................... 1 lb ( Whole wheat / regular )
Spinach Almond Pesto .................................. 4 tbsp
Salt ................................................................ to taste
EXtra Virgin Olive Oil ................................. 1 tsp
Parmesan Cheese ........................................... 2 tbsp , grated
Red Chili flakes ............................................ optional
Pepper ............................................................ to taste.


Method


  • Bring a large pot of water to a rolling boil.
  • Salt it generously.
  • Add spaghetti and cook according to packet instruction.
  • Strain spaghetti and reserve 1/4 cup pasta cooked water .
  • Mean while heat a wide pan and add some oil and 2 tbsp pesto.
  • Add 1 tbsp of cooked water to the pesto and add the spaghetti and toss gently.
  • Now add the remaining pesto and some pasta water , and 1 tbsp Parmesan and season with salt and pepper.
  • Transfer to a serving bowl .
  • Top it with chili flakes, remaining Parmesan and drizzle some EVOO.
  • Serve immediately.



We enjoyed this with some Crunchy Panko crusted Asparagus !!



4 comments:

  1. WOW!!So neat and beautiful :) i loved your pesto and this spaghetti looks amazing

    ReplyDelete
  2. I love that rusty coat.. Picture perfect!!

    ReplyDelete

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